Blondies and a Christmas Thank You

For the newbie or child who asks “what is a Blondie?” They are what I consider to be caramel brownies. The quintessential of buttery, creamy, salty goodness and this much requested recipe has also received a rating of "This does not suck." This recipe is tried and true and with the above rating, how could you not want to run off to the kitchen to make these...

BLONDIES
Makes 12

3/4 cup pecans, coarsely chopped
3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup packed light-brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (6 ounces) butterscotch or semisweet chocolate chips

1. Heat oven to 350°F. Spread pecans on a baking pan. Bake until toasted, 5 to 10 minutes. Transfer pecans to a bowl to cool.


2. Butter a 9-inch-square cake pan, and set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.


3. In the bowl of electric mixer, combine butter and sugars. Beat until light and fluffy, 2 to 3 minutes, scraping sides occasionally. Add eggs and vanilla; beat until well combined. Add flour mixture; beat just until combined. Fold in butterscotch chips and toasted pecans.


4. Using an offset spatula, spread batter into pan. Bake until surface is golden brown and a cake tester inserted into center comes out barely clean, 45 to 55 minutes. Transfer to a wire rack to cool. Cut into squares. Store in an airtight container up to 3 days.
   

Martha Stewart Living
May 1998

Some notes:

1. Roast pecans for 10 minutes at 350°F


2. I like to add Toffee chips to the mix. If you can't find them locally during the year, stock up at Christmas time.
   

Christmas Thanks must be given to my Aunt and Uncle who provide me with first rate homegrown and shelled pecans on a yearly basis. For which I am thankful as it really adds to this recipe. :)