These blondies are full of brown sugary, buttery goodness! And, if you’re like me, you’ll also make them chock-full of as many pecans as you can stuff into the batter! (I’m obsessed with pecans).
But those are totally optional. If you’re just looking for buttery golden perfection without the crunch, you can omit the pecans.
…but we probably shouldn’t be friends. You know. Because pecans are my life.
Combining butter and brown sugar (without any other conflicting flavors– like vanilla) creates that signature butterscotch flavor, and it’s seriously so good in blondies! You’ll see in the recipe that I call for cooking the butter just a bit. You don’t actually brown the butter (to the point of getting browned bits), but cooking it a little bit makes it a lot more fragrant and makes the buttery flavor so much more present in these bars.
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