The Blondie is a classic bar cookie that is perfect for after-school or wrapped in wax paper and put in a picnic basket. It is similar in chewy texture to a brownie, but blonde and caramel. We like ours with chunks of pecans and dotted with white chocolate chips. They are especially delicious warm from the oven with a tall glass of milk. When Blondies are baked correctly, they have a delicate caramel crust on top of the bar and a rich gooey center with a buttery flavor. The secret is to not over-bake them and let them cool at room temperature.
Pecan White Chocolate Blondies
1 ½ cups Texas Pure Milling Organic Unbleached All-purpose Flour
1 tsp. baking powder
½ tsp. salt
¾ cup unsalted butter, melted and cooled
1 ½ cups packed light brown sugar
2 large eggs, lightly beaten
1 Tbsp. Vanilla extract
1 cup white chocolate chips
1 cup pecans, toasted and cooled
Directions: Whisk flour, baking powder, and salt together in medium bowl; set aside. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not over-mix. Fold in chocolate and nuts and turn batter into prepared 9 X 13-inch baking pan, smoothing top with rubber spatula. Bake 350 degrees until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not over-bake. Cool on wire rack to room temperature. Cut into 2-inch squares and serve. Yield 2 dozen bars.