Insanely buttery Butterscotch Blondies loaded with toasted pecans and topped with a thick layer of Brown Sugar Frosting. These blondies are sinful! So sweet and buttery. They are beyond indulgent. But they are so worth every last calorie.

 

This Butterscotch Brownie recipe is from one of my favorite cookbooks, Pastry Queen Parties: Entertaining Friends and Family, Texas Style by Rebecca Rather. I love all three of her cookbooks, especially her first one The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Cafe.
 
Not only are her recipes incredibly delicious, but her cookbooks have beautiful photographs that show off not only the food, but provide a glimpse of life in Texas Hill Country. Turning the pages of her cookbooks makes me want to jump in the car and drive to Fredericksburg, Texas.  
Could that frosting look any more perfect" Butter and brown sugar make such a marvelous combination.
 
This recipe makes a big batch of blondies and the thick layer of frosting helps keep them from drying out so they stay moist for days. If they last that long!

Butterscotch Blondies Recipe Tips:
You will need a half-sheet pan (13×18-inches) for this recipe.
Instead of using an electric stand mixer, you can use a hand-held mixer.

Try These Other Amazing Bar Recipes: 

Chocolate Chip Blondies with Caramel-Bourbon Sauce
M&M Blondies
Peppermint Blondies with Buttercream
Raspberry Pecan Blondies

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