Shelly's Recipe

BUTTERED SCOTCH BLONDIES

Category: Brownies/Blondies

1 cup unsalted butter, at room temperature, plus more for pan
1 3/4 cups all-purpose flour, plus more for pan
1 cup packed dark brown sugar
1 cup packed light brown sugar
1/2 cup good quality Scotch whisky
1 1/2 teaspoons pure vanilla extract
Fine salt
2 large eggs
1 1/2 cups pecan halves

Preheat the oven to 375 degrees F. Butter and flour a 9-inch by 13-inch baking dish.

Cream the butter, dark brown sugar, and light brown sugar together with an electric mixer on medium speed until creamy and fluffy, about 2 minutes.

Beat in the whisky, vanilla, and 1 teaspoon salt. Cook's Note: The mixture may look curdled at this point but don't worry, it will come back together.

Then beat in the eggs, one at a time, until combined scraping down the bowl with a rubber spatula, if necessary.

Lightly break up the pecan halves by crushing them in your hands or coarsely chopping them and stir into the batter. Stir in the remaining 1 3/4 cups flour until just mixed.

Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in the pan on a wire rack. Cut into 12 large bars.