Blondies with Pecan Praline Sauce

Time: – Yield:

Blondies with Pecan Praline Sauce

Prep Time: 15 to 20 minutes

Bake Time: 20 minutes

Yield: Makes approximately 48 (2-inch) squares


  • Baking spray
  • 2 cups unsifted all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 (11-ounce) package butterscotch morsels
  • ½ cup (1 stick) unsalted butter
  • 2 cups firmly packed dark brown sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped pecans (leave out if Allergic to tree nuts)


  1. Preheat the oven to 350°F and prepare a (13 x 18-inch) rimmed sheet pan with baking spray. 
  2. In a small bowl, combine the flour, baking powder, and salt; set aside. 
  3. Place the butterscotch and butter in a heat-safe glass bowl. Melt the butterscotch in the bowl set over a pot of hot (not boiling) water. Remove from the heat and transfer the melted mixture to a large mixing bowl. 
  4. Stir the brown sugar into the butterscotch mixture. Cool at room temperature for 5 minutes. 
  5. Beat in the eggs and vanilla extract into the butterscotch mixture. Blend in the flour mixture and stir in the nuts. Stir to fully combine all ingredients. 
  6. Spread the blondie batter into the prepared pan and bake in the oven for 20 to 25 minutes, or until the edges are golden brown and a knife inserted in the middle comes out mostly clean. 
  7. Remove the pan from the oven and cool completely on a wire rack. Cut into 2-inch squares. 
  8. After praline sauce has been made, spoon over the cut blondies and top with more chopped pecans, if desired. 


Optional Praline Sauce


  • 1 (14-ounce) can sweetened condensed milk
  • 2 tablespoons Tony Cachere’s® Praline Honey Ham Injectable Marinade
  • ¾ cup pecan halves, roughly chopped, optional (leave out if Allergic to tree nuts)


Stir together the sweetened condensed milk and the marinade in a medium microwave-safe bowl. Heat for 2 to 3 minutes, or until heated through and slightly thickened. Stir well.