Butterscotch Raisin Blondies

I while ago I attempted to make butterscotch raisin zucchini blondies.  They tasted amazing!  But they turned out to be more like cake.  I was super disappointed, but oh well, right?  I so loved the butterscotch raisin combination, though, that I decided to do it again, but actually with blondies this time.  I was so intrigued with the topping for this recipe, that I decided to adapt it.  They are so delicious!  The butterscotch and raisins go so well together, and the sweet nutty topping is perfect!

Butterscotch Raisin Blondies

Blondies:
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butterscotch chips
3/4 cup raisins

Topping:
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 Tablespoons butter
1 1/2 Tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup powdered sugar

Preheat the oven to 350F.  Grease a 9 inch square baking pan, and line the bottom with parchment paper, letting the paper hang over two sides.

In a large bowl, cream together the butter, sugar, and brown sugar, until light and fluffy.  Beat in the egg and vanilla until smooth.  Add the flour, baking soda, and salt, and beat until just combined.  Beat in the butterscotch chips and raisins until incorporated.  

Spread the batter evenly in the prepared pan, and bake in the preheated oven for 22 to 24 minutes, or until the center is puffed and golden.  Remove the blondies from the oven and let cool completely before making the topping.

For the topping, sprinkle the pecans evenly over the top of the blondies.  In a small saucepan over medium heat, bring the brown sugar, butter, and milk to a boil.  Continue to boil, stirring constantly for 1 minute.  Remove from heat and stir in the vanilla extract.  Stir in the powdered sugar.  Pour the sauce over the pecan topped blondies.  Let set before cutting into squares.  Makes 16 bars.

Enjoy!  -Cardamommy