I like blondies - they're kind-of like chocolate chip cookies in bar form. In other words tasty, but also super-easy. I like soft cookies, so these hit the spot with a chewy texture and they're filled with little bits of white chocolate, skor toffee bits and toasted pecan - yum. Don't skip the toasting step for the pecans! It adds lots of great nutty flavour which helps balance out the sweet flavour of the blondies.
White Chocolate Pecan Blondies
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter, melted and cooled
- 1 1/2 cups brown sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 3/4 white chocolate chips
- 1/2 cup skor bits
- 1 cup pecans, toasted and coarsely chopped
Preheat oven to 350 F. Line a 9 X 13" baking dish with parchment paper (to make for easy removal from the pan).
In a medium sized bowl whisk the flour, baking powder and salt together and set aside. In another large bowl whisk the melted butter with the brown sugar until combined. Add the eggs and vanilla and mix well. Fold the dry ingredients into the wet ingredients, stirring just until combined. Gently fold in the chocolate chips, skor bits and pecan pieces. The batter will be very thick. Turn the batter into the prepared pan and spread it out evenly.
Bake for 25-30 minutes or until the top of the blondies look shiny and feels firm to the touch. Allow the bars to cool completely in the pan before using the parchment paper to lift the blondies out of the pan and cut into 1" X 2" bars.
Recipe adapted from Baking Illustrated.