Ingredients

The following ingredients have 18 Servings
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups light (or medium brown sugar, packed)
  • 12 tablespoons salted butter (melted and cooled)
  • 2 large eggs
  • 1 1/2 tablespoons vanilla extract
  • 1 1/4 cup pecans, coarsely chopped, divided
  • 3/4 cups sweetened coconut flakes, divided
  • 3/4 cup butterscotch chips
  • 8 tablespoons butter
  • 2/3 cups light or medium brown sugar
  • 2 tablespoons corn syrup
  • 2 tablespoons water
  • 1/2 teaspoon vanilla

Instruction

  • Heat oven to 350F degrees. Add coconut to one half of a baking sheet and pecans to the other half. Bake for 5-7 minutes, or until coconut is golden, stirring occasionally.
  • Spray a 9x13 baking dish with nonstick baking spray OR to easily remove blondies, line baking dish with overhanging parchment paper and spray with nonstick spray. Set aside.
  • Whisk flour, baking powder and salt together in medium bowl; set aside.
  • Whisk sugar and melted butter in a separate medium bowl until combined. Mix in eggs and vanilla until well combined. Using a rubber spatula, fold flour mixture into egg mixture just until combined. Do not overmix. Fold in 3/4 cup pecans, 1/2 cup coconut and 3/4 cup butterscotch chips (increase butterscotch chips to 1 cup if not adding glaze).
  • Bake for 30-35 minutes or until cooked through, taking care not to overcook. Let blondies cool completely in the pan on a wire rack.
  • Once cool, add all of the Butterscotch Glaze ingredients to small heavy saucepan over medium heat and continue to stir until butter is melted. Bring to a boil and continue to simmer over medium high heat (it will bubble a lot) until slightly thickened, about 90 seconds. Remove from heat and as soon as bubble subsides, pour all over blondies and spread immediately with a rubber spatula (before it hardens). Immediately sprinkle Glaze with 1/2 cup pecans and 1/4 cup coconut. Once Glaze has set (about 15 minutes), cut into small squares to serve.
  • Store in an airtight container for up to one week.