Let’s talk about how dark brown sugar for a second and how every time I use it, I end up wasting half the bag because it solidifies in my cabinet, turning into a rock-hard mass that could probably give someone a concussion if used as a weapon. I even bought one of those little terra cotta discs that’s supposed to keep it from doing this, but maybe I wait too long between recipes? Anyway…
My solution is simple: I’m baking with as much dark brown sugar as I can within a few weeks before it has a chance to become something that might be admitted as evidence in court one day. Hence these cinnamon pecan blondies, which used up the second half of the bag I bought for those brown sugar cookies a few weeks ago. Apparently dark brown sugar will last about two and a half weeks in my cabinet before it becomes dangerous…and these treats are really delicious, so you know, win-win.
Ingredients
- 10 2/3 tablespoons butter
- 2 cups packed dark brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1 cup toasted pecans, chopped
- 1/2 cup cinnamon 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 large 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. Once cool, add eggs and vanilla and mix well.
Stir in flour, baking powder, cinnamon, and baking soda; batter will become fairly thick. Stir in toasted pecans and cinnamon chips – the cinnamon chips will start to melt, but that’s okay.
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. Makes 24.