Blondies

These cake-like butterscotch/vanilla bars are the "light" alternative to dark brownies.

• Ready In: 40 mins
• Serves: 24
• Yields: 2 dozen bars

Ingredients

• 6  tablespoons margarine or 6  tablespoons butter
• 1 3⁄4 cups  packed light brown sugar
• 2  teaspoons vanilla extract
• 2  large eggs
• 1  cup all-purpose flour
• 2  teaspoons baking powder
• 1  teaspoon salt
• 1 1⁄2 cups pecans, coarsely chopped

Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease 13"x9" metal baking pan. Line pan with foil; grease foil.
2. In a heavy 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat. With wooden spoon, stir in brown sugar and vanilla, then stir in eggs until well blended. In a small bowl, combine flour, baking powder, and salt; stir into sugar mixture just until blended. Stir in chopped pecans.
3. Spread batter evenly in pan. Bake 30 minutes or until toothpick inserted 2 inches from edge comes out clean. Do NOT overbake; blondies will become firm as they cool. Cool completely in pan on wire rack.
4. When cool, transfer with foil to cutting board. Cut blondies lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.