Pecan White Chocolate Blondies

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.

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