Pecan Blondies
Pecan blondies are chewy brown sugar bars with crunchy toasted nuts, made without any chocolate. The batter is stirred by hand in a couple of bowls, with no mixer needed. Dark brown sugar and a full tablespoon of vanilla give a deep, caramel-like flavor, and toasting the pecans first keeps them crisp against the soft crumb. The base is plain enough that you can later swap in other nuts or add-ins.
Instructions
Heat the oven to 325°F (170°C) and butter an 8 x 8-inch (20 x 20 cm) baking dish.
Toast the chopped pecans in a dry skillet over medium-high heat, stirring often, or spread them on a cookie sheet and roast them in the oven while you make the batter. They are ready when they smell nutty and have taken on a little color. The skillet is quicker but needs your attention, and the finished nuts should be crunchy, not rubbery or mealy.
Stir the flour, baking powder and salt together in a small bowl and set it aside.
In a large bowl, stir the melted butter, brown sugar and vanilla until the mixture is even, pressing out any large lumps of sugar.
Beat in the egg until the batter looks creamy.
Gently fold in the flour mixture. When it is almost mixed in, fold in the toasted pecans, and stop as soon as everything is combined so the batter is not overworked.
Spread the batter into the buttered dish and bake at 325°F (170°C) for 30 minutes, or until it is as firm as you like.
Let the blondies cool in the dish, then cut them into bars.
Make it personal.
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