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Nerd With A Whisk

Easy Butterbeer Blondies with Toasted Pecans

Buttery, magical, and nostalgic—these blondies combine rich brown butter, cream soda caramel, and butterscotch chips, creating a chewy square of wizard-worthy indulgence.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 Squares
Course: Dessert
Cuisine: American, Wizarding World
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the Caramel Swirl:
  • ½ cup cream soda
  • ¼ cup granulated sugar
  • 2 tbsp butter unsalted
  • pinch salt
  • 2 tbsp heavy cream
For the Blondies:
  • ¾ cup unsalted butter browned
  • 1½ cups brown sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1½ cups all-purpose flour
  • ½ cup butterscotch chips
  • ½ cup toasted pecans chopped
  • ½ tsp butter extract

Equipment

  • 1 Sauce Pan
  • 1 Cast iron skillet or dry pan
  • 1 Large bowl
  • 1 Wooden spoon or rubber spatula
  • Parchment paper
  • 8×8 baking dish
  • Wire rack
  • Whisk, stand mixer, mini muffin tins optional

Method
 

Make the caramel:
  1. Simmer cream soda in a small sauce pan over medium heat until reduced. Stir in sugar, butter, salt; cook until thickened. Stir in cream; let cool.
Toast pecans:
  1. Toast in a dry skillet over medium heat until fragrant. Set aside.
Brown the butter:
  1. Cook butter in sauce pan over medium heat until golden brown. Cool slightly.
Mix batter:
  1. In a large bowl, combine browned butter and brown sugar. Stir in eggs and vanilla. Fold in flour, salt, pecans, and butterscotch chips.
Assemble and bake:
  1. Preheat oven to 350°F. Line an 8×8 baking dish. Spread ¾ of batter, swirl in caramel, dollop remaining batter. Bake 25–30 mins. Cool on wire rack before slicing.

Notes

  • These bars freeze well! Wrap tightly and store up to 2 months.
  • For smaller portions, bake in mini muffin tins for 12–14 minutes.