Chocolate Chip Pecan Blondies

ccpecanblondiesBetter Homes & Gardens must have the most awesome test kitchens ever, because their recipes always work. Every. Single. Time.

Every now and then, even those of us with semi-pro-level baking skills can have a disaster in the kitchen, and I usually attribute this to the recipe, rather than to the baker. Some recipes are unclear, or perhaps not as well-tested as they should be; sometimes the ratios are off, or the volume is wrong for the pan, or the flavor profile leaves a lot to be desired.

Not with BH&G, my friends. These folks know their stuff, and this recipe is yet another example. It is a “make it mine” blondie recipe from Better Homes & Gardens Baking, which Mike gave me for Christmas last year (along with some snazzy new spatulas and mini loaf pans). You can add whatever you like to the base, and I chose toasted pecans and chocolate chips. Next time, I might add a chocolate drizzle to the top, or mix in some toffee pieces as well.

Ingredients

  • 10 2/3 tablespoons butter
  • 2 cups packed light brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup toasted pecans, chopped
  • 1/2 cup milk chocolate chips

Preparation

Preheat oven to 350 degrees. Line a 13 x 9 baking pan with foil, extending foil over the sides. Lightly grease foil.

In a medium saucepan, combine butter and brown sugar. Stir constantly over medium heat until mixture melts and becomes smooth.

Pour mixture into a large mixing bowl and allow to cool about 10 minutes, stirring occasionally.

Meanwhile, in a medium bowl, combine flour, baking powder, and baking soda; set aside.

Once butter/sugar mixture has cooled slightly, add vanilla and eggs and mix well.

Add flour mixture and stir well to combine; batter will become fairly thick.

Add toasted pecans and chocolate chips and stir to combine.

Spoon batter into prepared pan and spread out into an even layer.

Bake for 25-30 minutes, until top is a very light golden brown and a cake tester comes out clean.

Cut into bars while still warm; when completely cool, remove from pan and store in an airtight container.

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