Pioneer Woman Bourbon Butterscotch Blondies Recipe

This chewy, rich Pioneer Woman Bourbon Butterscotch Blondies Recipe is made with brown sugar, toasted pecans, and plenty of butterscotch chips, ready in just under an hour. As they bake, the kitchen fills with the warm aroma of caramelized sugar and oaky bourbon, signaling that something indulgent is on the way. I love how the salty pecans cut through the sweetness of the chips for the perfect bite.

Why This Classic Works

What makes this recipe stand out is the balance between the intense sweetness of butterscotch and the depth of bourbon. While many blondies can feel one-note, the addition of whiskey cuts through the sugar and adds a warmth that mimics aged vanilla. I found that using dark brown sugar instead of light gave these bars a fudgier center that stays soft for days.

The real secret, however, is not overmixing the batter once the flour goes in. I learned the hard way that stirring too vigorously creates a cake-like texture rather than the dense, chewy consistency that defines a perfect blondie. Toasting the pecans beforehand also prevents them from getting soggy in the rich batter.

Pioneer Woman Bourbon Butterscotch Blondies Recipe Ingredients

• 1 1/2 sticks (12 tbsp) salted butter, melted and slightly cooled
• 1 1/2 cups dark brown sugar, packed
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 2 tablespoons bourbon whiskey
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup butterscotch chips
• 1 cup pecans, roughly chopped

How To Make Pioneer Woman Bourbon Butterscotch Blondies Recipe

1. Prep the Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal, and lightly grease the paper.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and packed dark brown sugar until the mixture is smooth and no lumps of sugar remain. Add the eggs, vanilla extract, and bourbon, whisking vigorously until the batter is glossy.
3. Add Dry Ingredients: Sift the flour, baking powder, and salt directly into the bowl. Switch to a rubber spatula and gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
4. Fold and Bake: Stir in the butterscotch chips and chopped pecans until evenly distributed. Spread the thick batter into the prepared pan, smoothing the top with your spatula. Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs (not wet batter).

Recipe Tips

• Don’t Overbake: Blondies continue to set as they cool. If you wait until the center looks completely firm in the oven, they will be hard once cooled. Pull them out when the middle still looks slightly underdone.
• Bourbon Selection: You don’t need top-shelf liquor, but use a bourbon you would enjoy drinking. The flavor concentrates during baking, so a harsh whiskey will result in a harsh-tasting dessert.
• Cooling is Key: These bars are very fragile when hot due to the high butter and sugar content. Let them cool completely in the pan for at least 45 minutes before using the parchment paper to lift them out for slicing.

What To Serve With Bourbon Butterscotch Blondies

These rich bars pair beautifully with a scoop of vanilla bean ice cream, which melts slightly against the warm blondie to create a creamy sauce. For an extra indulgent treat, drizzle them with salted caramel sauce or serve alongside a hot cup of black coffee to balance the sweetness.

How To Store

Store the cut blondies in an airtight container at room temperature for up to 3 days; adding a slice of white bread to the container can help keep them soft. For longer storage, freeze the bars separated by wax paper for up to 3 months and thaw on the counter before eating.

FAQs

• Can I make these alcohol-free?
  Yes, you can simply omit the bourbon and increase the vanilla extract to 1.5 tablespoons. The blondies will still be delicious but will lack that specific oaky depth.
• Why did my blondies sink in the middle?
  Sinking usually happens if the batter was overmixed or if the oven door was opened too early during baking. Make sure to check for doneness only towards the end of the suggested cooking time.
• Can I use walnuts instead of pecans?
  Absolutely, walnuts are a classic substitute and work perfectly with butterscotch flavors. Just be sure to chop them roughly so they provide a nice crunch.

Nutrition

• Calories: 210
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 120mg
• Total Carbohydrate: 26g
• Protein: 2g

Try More Recipes:

• Pioneer Woman Cranberry Pear Crisp Recipe
• Pioneer Woman Saucepan Chocolate Cookies
• Pioneer Woman Rainbow Cookies Recipe