Recipe: Pecan Butterscotch Beigies (chewy blonde brownies)

PECAN BUTTERSCOTCH BEIGIES

"Pralines - toasted pecans in caramelized sugar - were the inspiration for these sweet, chewy confections."

1/4 pound (1 stick) unsalted butter
3/4 cup pecan pieces
1 cup light brown sugar
1 teaspoon vanilla extract
Pinch of salt
1 egg
1 teaspoon baking powder
1 cup all-purpose flour
1 cup butterscotch morsels

Preheat oven to 350 degrees F. Coat a 9-inch square baking pan with spray shortening.

In a large, heavy-bottomed saucepan over medium heat, begin melting the butter. When it is half melted, add the pecan pieces and continue cooking until the pecans are lightly toasted. Remove from heat and stir in the sugar, vanilla, salt, and egg until smooth.

Add the baking powder in pinches to break up any lumps and stir thoroughly. Stir in the flour and mix until well combined. Stir in the butterscotch morsels. Pour and scrape the batter into the prepared pan and spread into an even layer.

Bake for 17 minutes, until lightly browned and just set. Remove from the oven and cool on a rack for 30 minutes. Cut into 16 pieces.

Makes 16 beigies
Source: One-Pot Cookies: 50 Recipes for Making Cookies from Scratch, Using a Pot, a Spoon, and a Pan by Andrew Schloss with Ken Bookman