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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
3/4 cup plus 2 tbsp packed light brown sugar
1 large egg
2 tsp vanilla extract
8 tbsp (1 stick) unsalted butter, melted
1 1/2 cups flour
1/2 tsp baking soda
1/8 tsp salt
1 cup chopped pecans, toasted
4 oz white chocolate, chopped, or 3/4 cup white chocolate chips
Preheat the oven to 325. Lightly butter an 8-inch square baking pan with sides at least 1 1/2 inches high.
Beat together the sugar and egg until light and fluffy, about 3 minutes. Add the vanilla and butter and beat to mix well. In a small bowl, stir together the flour, baking soda, and salt and add to the butter mixture, beating until just incorporated. Do not over mix. Using a spoon, stir in the pecans and white chocolate.
Spoon the batter into the prepared pan and use a flat metal spatula or a butter knife to smooth the top. Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry). Remove the pan from the oven and place on a wire rack to cool. Cut the blondies into squares.
NOTE: The blondies can be stored, well wrapped, at room temperature for up to 3 days (these seem to get better as they sit) or frozen for up to 2 months (thaw before serving).
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PLATINUM BLONDIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
3/4 cup plus 2 tbsp packed light brown sugar
1 large egg
2 tsp vanilla extract
8 tbsp (1 stick) unsalted butter, melted
1 1/2 cups flour
1/2 tsp baking soda
1/8 tsp salt
1 cup chopped pecans, toasted
4 oz white chocolate, chopped, or 3/4 cup white chocolate chips
Preheat the oven to 325. Lightly butter an 8-inch square baking pan with sides at least 1 1/2 inches high.
Beat together the sugar and egg until light and fluffy, about 3 minutes. Add the vanilla and butter and beat to mix well. In a small bowl, stir together the flour, baking soda, and salt and add to the butter mixture, beating until just incorporated. Do not over mix. Using a spoon, stir in the pecans and white chocolate.
Spoon the batter into the prepared pan and use a flat metal spatula or a butter knife to smooth the top. Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry). Remove the pan from the oven and place on a wire rack to cool. Cut the blondies into squares.
NOTE: The blondies can be stored, well wrapped, at room temperature for up to 3 days (these seem to get better as they sit) or frozen for up to 2 months (thaw before serving).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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