blondies

Turns out, I LOVE blondies. After I made them for the first time recenlty, I wondered – why haven’t I made these before. the answer came really quickly. It is because they are not chocolate. Instead, I normally make brownie. However, after I made these chewy, sweet and delicious treats (which chocolate and pecans), I quickly added them to my regular rotation.

It’s a snowy winter and I’m on maternity leave. I never thought it would happen, but I’ve stated watching some day time TV – mostly cooking shows. “Cooking with Stefano” is where I got this gem =)

I made my own minor adjustments to suit me. This includes making everything in one large pot on the stove. You could end up with chocolate chunks throughout, but I added mine a little early so that the chocolate melted and marbled throughout – I recommend.

Grease your 8×12 pan and heat your oven to 350.

In your pot over med heat, add:

  • 1 cup butter (I always bake with unsalted)
  • 2 cups brown sugar

Stir this until its all melted together then remove from heat

Add:

  • 2 eggs
  • 1 tsp pure vanilla

Instead of using a separate bowl, I just set a sieve (fine mesh strainer) over my pot to add my dry ingredients. You could also whisk your dry ingredients in a separate bowl first then add them to the wet if you prefer. Mix until just combined

  • 2 1/4 cups flour
  • 2 tsp baking powder
  • 1 tsp salt

Fold in:

  • 1 cup chopped pecans
  • 1.5 cup dark chocolate chips (mine melt through the batter, but you could carefully fold choc chunks to keep them in tact)

Scrape batter into prepared baking pan and spread evenly. Bake 20 mins or until tester comes out with just a few moist crumbs. Cool, cut and enjoy.

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