Marry Me Blondies - Butterscotch Pecan

Marry Me Butterscotch Blondie Mix

500g - Bakes up to one 8x8 tray of blondies 

Rustic • Gooey • Caramel-Rich

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A rustic, caramel-rich butterscotch blondie that won’t win a beauty pageant…

…but might just win somebody’s heart.

Soft in the centre, crackly on top, perfectly chewy at the edges — this heirloom-style blondie is made with fresh-milled Canadian flour, browned butter, and just the right touch of baking soda to bring back that deep, nostalgic butterscotch flavour.

This blondie carries a piece of our family history. Our original recipe card was used so often it eventually wore out — and vanished. Years later, in a moment straight out of a “Friends,” TV episode where a “secret recipe” turns out to be printed on a package, we found a similar butterscotch brownie recipe on the back of a sugar bag. It baked up close… but not quite right.

It took me a long time to figure out, but the missing magic?

A teaspoon of baking soda.

Our family always baked with it, and once I rebuilt the recipe using fresh-milled flour, browned butter, spelt, Red Fife, and the right leavening — the blondie from my childhood finally came back to life.

Rustic. Gooey. Caramel-forward.

Perfectly imperfect — and unforgettable.

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WHAT MAKES IT SPECIAL

• Made with fresh-milled Canadian grains (spelt, Red Fife, hard white, soft white)
• Rich butterscotch flavour from real brown sugar + browned butter
• Tender centre + candy-crisp edges
• Rustic rise-and-fall appearance — part of its charm
• Includes chopped pecans for depth and texture
• Simple to prepare — just add butter & eggs
• Naturally wholesome ingredients

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WHAT’S INSIDE THE MIX

Brown sugar, organic cane sugar, fresh-milled wheat flour (soft white, Red Fife, spelt, hard white), pecans, dried sourdough starter (wheat), vanilla bean powder, baking powder (aluminum-free), baking soda (aluminum-free), sea salt.

Contains: Wheat, Pecans

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YOU WILL NEED

• ½ cup (113 g) butter
• 2 eggs

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YIELD

Makes 1 full 8×8-inch pan of blondies

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INSTRUCTIONS

1. Butter an 8×8-inch baking pan (glass or metal).

2. Melt ½ cup (113 g) butter in a saucepan until lightly golden and nutty (1–2 minutes).

3. Whisk 2 eggs in a small bowl.

4. Pour the entire pouch into a mixing bowl. Add the warm browned butter and stir briefly.

5. Add the eggs and mix until the batter is smooth. (It may be thick or slightly softer depending on egg size — both are perfect.)

6. Spread into the prepared pan.

7. Bake at 350°F (175°C) for 28–32 minutes.

• Edges will caramelize and rise, then settle into a rustic slope — this is completely normal.
• Centre should look almost set with a slight jiggle. Do not overbake.
  8. Cool most of the way before cutting. Blondies firm beautifully as they cool.

SERVING SUGGESTIONS

• Serve warm with a scoop of vanilla ice cream
• Add a drizzle of caramel or maple syrup
• Enjoy chilled for a fudgier texture
• Crumble pieces over homemade custard or ice cream