Ingredients
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1½ cups (7½ ounces) all-purpose Flour
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1 teaspoon Baking Powder
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½ teaspoon Salt
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1½ cups packed (10½ ounces) light Brown Sugar
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12 tablespoons Unsalted Butter
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2 large Egg
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1½ teaspoons Vanilla Extract
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1 cup Pecans
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½ cup (3 ounces) semisweet Chocolate
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½ cup (3 ounces) white Chocolate
Directions
Although blondies are baked in a pan like brownies, their flavor is closer to that of chocolate chip cookies—with even more of a butterscotch punch. Our ideal blondie is chewy (not cakey but not too dense), sweet but not cloying, and loaded with nuts and chocolate. Many recipes for blondies cream the butter, but we found that the creaming process incorporated too much air into the batter and resulted in a cakey bar. The secret to blondies with the ideal amount of chew was using melted butter. For sweetening, granulated sugar produced a flat-tasting blondie; light brown sugar lent the perfect amount of dimension. When we combined the brown sugar with a substantial amount—1½ teaspoons—of vanilla extract and salt, the blondies developed the rich butterscotch flavor we were after. A generous amount of chocolate chips and pecans contributed creamy richness and crunch to the chewy bars. Butterscotch chips overpowered the butterscotch notes in the blondie base, but white chocolate chips added a sweet milkiness and produced the best blondies yet. Be sure to check the blondies early so you don’t overbake them.
Steps
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1
Done
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Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide, and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil. |
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2
Done
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Whisk flour, baking powder, and salt together in bowl. Whisk sugar and melted butter in second bowl until combined. Whisk eggs and vanilla into sugar mixture until combined. Using rubber spatula, fold in flour mixture until just combined. Fold in pecans, semisweet chocolate chips, and white chocolate chips. |
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3
Done
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Transfer batter to prepared pan and smooth top. Bake until top is shiny and cracked and feels firm to touch, 22 to 25 minutes, rotating pan halfway through baking. Let blondies cool completely in pan on wire rack, about 2 hours. Using foil overhang, lift blondies from pan. Cut into 36 pieces before serving. |
