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Pecan Blondies
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587322
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 cup (125 g) flour
- 1 tsp baking powder
- ¾ tsp salt
- ½ cup (120 g) unsalted butter, melted
- 1 cup (240 g) firmly packed dark brown sugar
- 1 tbsp vanilla extract
- 1 egg
- ¾ cup (180 g) chopped pecans
Directions
- Preheat oven to 325°F (170°C).
- Dry toast the chopped pecans until fragrant and slightly colored. This can either be done in a dry skillet on the stovetop over medium-high heat while stirring frequently or else by roasting the nuts in the oven on a cookie sheet while you prepare the batter. The stovetop method is faster but requires more attention. It is also possible to buy dry toasted nuts instead of raw to avoid this step. The pecans should be crunchy and nutty, not rubbery or mealy.
- In a small bowl stir together the flour, baking powder, and salt. Set aside.
- In a large bowl, stir the melted butter, brown sugar, and vanilla until uniform, breaking up any large lumps of sugar.
- Beat in egg until creamy.
- Gently fold in flour mixture. When flour is nearly incorporated, gently fold in toasted pecans. Do not overmix.
- Spread mixture into buttered 8 x 8-inch (20 x 20 cm) baking dish.
- Bake at 325°F (170°C) for 30 minutes or until desired doneness.
- Let cool and cut into bars.