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Blondies

These are my favorite non-chocolate bars; sweet and chewy, not at all dry. Double the glaze for a super sweet treat.

Blondies

  • Servings: 36 small squares
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Ingredients

  • 1 cup pecans, lightly toasted, cooled and coarsely chopped
  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter (1 ½ sticks), melted and cooled
  • 1 ½ cups packed light brown sugar
  • 2 eggs, lightly beaten
  • 4 teaspoons vanilla extract
  • 6 ounces white chocolate chips (1cup) or 3 ounces each white chocolate and semisweet chocolate chips (mini chocolate chips works well here)

Directions

  1. Adjust oven rack to middle position; heat oven to 350 F.
  2. Line a 13×9 inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they are done. Grease foil-lined pan with butter or oil.
  3. Whisk flour, baking powder and salt together in medium bowl; set aside
  4. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well.
  5. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not over mix. Fold in chocolate and nuts and turn batter into prepared pan smoothing top with rubber spatula.
  6. Bake until top is shiny, cracked and light golden brown, 23 minutes. Do not overbake. Cool on wire rack for 10 minutes.
  7. While bars are baking, make the glaze. In a saucepan over low/med heat, melt 2 tablespoons butter, ¼ cup maple syrup, ¼ teaspoon vanilla extract and 1/8 teaspoon cinnamon. Stir until butter and sugar are thoroughly incorporated.
  8. Remove from heat and whisk in ½ cup sifted powdered sugar, mixing until smooth. Cool for 10 min. Pour over bars, spreading with an off-set spatula.


These bars freeze well.
Recipe adapted from Cook’s Illustrated

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