Sea Salt Blondies

YES.  The holidays are upon us, and that means 0 consideration for anything remotely healthy on weekends.  Weekdays are all “run this, salad that”, but tonight’s bake was sponsored by butter and sugar.  In…abundance.  I’ve been on a sea salt kick, much like every other human on Earth, and there was nary a semi-sweet chip in the house so the recipe is somewhat of a twist on the classic.  Also, no semi-sweet chips is a straight up lie – those are on reserve for some peppermint bark later this week.

Sea Salt Blondies

  • Servings: about 32 bars
  • Difficulty: easy
  • Print


  • 1 cup (4 oz.) pecans (or walnuts, I guess), toasted
  • 1 1/2 cups (7.5 oz.) AP flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt, plus extra to sprinkle on top before baking
  • 1 1/2 sticks (12 tbsp) unsalted butter, melted and cooled
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs, lightly beaten
  • 4 tsp vanilla extract
  • 3 oz. white chocolate chips
  • 3 oz. butterscotch chips



  1. Preheat the oven to 350°F, with one rack in the middle position.  Spread the pecans onto a cookie sheet and spread into one layer and bake them in the preheated oven for 10-15 minutes or until a light/golden brown

    I interpreted golden brown…liberally.
  2. While the nuts toast, prepare a 9×13 baking pan either with a foil sling or by using Baker’s Joy/butter and a dusting of flour.
  3. Whisk the flour, baking soda, and 1/2 teaspoon of salt together in a medium bowl and set aside.img_7061
  4. Whisk the melted butter and brown sugar together until fully combined and then add both eggs and the vanilla, combing well after adding.img_7060
  5. Using a rubber spatula, fold dry ingredient mixture by hand into wet ingredients until just combined.img_7056
  6. After dry ingredients are combined, add the white chocolate, butterscotch, and toasted pecans, also folding in by hand.img_7059
  7. Turn the batter into the prepared 9×13 pan, smoothing over the top with the spatula.  Sprinkle liberally with additional sea salt – probably an additional 1/4-1/2 teaspoon, depending on how much you want to use.  I erred on the lighter side, as salt is a fickle mistress.

    Pictured: “light salt”
  8. Bake for 22-25 minutes, rotating halfway through, until the top is shiny and light golden brown.  Allow to cool until room temperature on a cooling rack, and then remove from the pan (either with your foil sling or by turning out onto a cutting board) to cut into bars and cool further back on the cooling rack.

  9. Enjoy thoroughly and then gloat when people are like “omg how long did these take you they’re amaaaazing”.


Also guys, this is probably my last blog bake in our current apartment!  At the end of the year we move into a nice big NATURALLY LIT KITCHEN WITH A WINDOW OVER THE SINK AND A COUNTER PENINSULA which happens to have an apartment around it.  To new beginnings and more storage space!



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