Recipe Index

Ingredients

• 10 Tbsp. (1¼ sticks) unsalted butter, plus more for pan
• 2 cups all-purpose flour
• 1 tsp. baking powder
• ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• ¼ tsp. baking soda
• 2 cups (packed; 15 oz) light brown sugar
• 2 large eggs
• 2 tsp. vanilla extract
• ¾ cup semisweet chocolate chips (about 4½ oz.)
• ¾ cup chopped pecans (about 3 oz.)

Method

1. Heat the oven to 350°F, coat a 13x9x2-inch baking pan with butter, line it with parchment leaving a generous overhang on two sides, and butter the parchment as well.
2. Whisk the all-purpose flour, baking powder, kosher salt and baking soda together in a medium bowl for the blondie batter.
3. Melt the 10 tablespoons of butter in a large saucepan over low heat, take the pan off the heat, and whisk the packed light brown sugar into the warm butter.
4. Whisk the eggs and vanilla extract into the butter and sugar mixture until the blondie base looks glossy and combined.
5. Stir the dry flour mixture gradually into the saucepan, working it in until the batter turns thick and no streaks of flour remain.
6. Spread the thick batter evenly in the prepared pan and scatter the semisweet chocolate chips and chopped pecans across its surface.
7. Bake the blondies for about 25 minutes, until they turn golden brown and a tester pushed into the centre comes out with moist crumbs attached.
8. Cool the pan of blondies on a wire rack, then lift the slab out by its parchment overhang and cut it into squares.

Cook: 10 minutes · Total: 35 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data