Prep 20 mins
Cook 30 mins
The recipe for these rich and tasty treats came from an Al Roker cookbook courtesy of the Food Network. Blondies have been popular in America even longer than brownies. This recipe would be appropriate for any U.S. region.
- 3⁄4 cup packed light brown sugar, plus
- 2 tablespoons packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 8 tablespoons unsalted butter, melted
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1 cup chopped pecans, toasted
- 4 ounces white chocolate, chopped (or 3/4 cup white chocolate chips)
- Preheat oven to 325°F.
- Grease an 8" square baking pan.
- Beat sugar and egg until fluffy, about 3 minutes with mixer.
- Add vanilla and butter, and beat to mix well.
- In a small bowl, stir flour, baking soda, and salt.
- Add flour mixture to the butter mixture, beat just until incorporated.
- Don't overmix.
- Stir in the pecans and white chocolate with a spoon.
- Note: I buy a good quality white chocolate bar, and beat it in the package with a heavy spoon or meat tenderizer to break it up into chunks before opening the package, and pouring into the mixture.
- Spoon the batter into the pan and smooth the top.
- Bake for 25- 30 minutes, until the top is dry and golden, and a knife inserted in the center comes out with just a few crumbs, not perfectly dry yet.
- Remove from the oven and cool.
- Cut into 2" squares.
These are really good! I do not have pecans where I live so I used a white chocolate candy bar that had hazelnuts in it. The second time I made these (whole family loves them!) I added some milk chocolate chips as well.
These are a really nice, dense blondie. I would have given them 4 stars right out of the oven, but once cooled overnight, they are even better for some reason.
Heavenly! Used regular pecans but otherwise followed the recipe exactly. Just what you want when craving blondies - would be amazing warm with vanilla ice cream!