Preheat the oven to 350° and spray an 8-inch square baking pan with vegetable oil spray. In a small bowl, whisk the flour with the baking powder, salt and baking soda.
In a large bowl, using a handheld electric mixer, beat the butter with the brown sugar at medium speed until fluffy, about 1 minute. Beat in the egg and vanilla. Using a wooden spoon stir in the dry ingredients until combined. Fold in the butterscotch chips and pecans.
Scrape the batter into the prepared pan, smoothing the top. Sprinkle with sea salt and bake for 35 minutes, until the top is shiny and golden brown. Let the blondies cool in the pan, then invert onto a plate or cutting board. Invert again, then cut into squares and serve.
The blondies can be stored at room temperature in an airtight container overnight.
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Review Body: My son with celiac disease is also allergic to most nuts so I substituted chocolate chips for the pecans to go with the butterscotch chips and had to round out the brown sugar with some white because I ran out. However, this recipe was exactly as promised - chewy with crisp edges! The salt offset the sweet very nicely. I used a different GF flour blend, so I can only imagine how wonderful this would be if I had followed the recipe exactly! My 9 & 12 year-olds love it, too! (I think the pecans would be even better than the chocolate chips)
As a casual baker who is still adapting to GF, I have to say that I really appreciated that this wasn't dry and it came out of the pan easily. Watch the time, since mine took a little less, but my oven seems hotter lately. Next time I will probably add more vanilla but the recipe is certainly "a keeper"!