I LOVE blondies. To me, they taste like cookie dough...but are considered more "acceptable" to eat lots of! I've experimented with lots of different add-ins, but this is probably the one that gets the best reaction. Keep an eye on these while they are baking. Mine tend to take a little bit longer than specified in the recipe, but it's really important not to overbake them!!
White Chocolate and Toasted Pecan Blondies
Makes 24 2-inch Blondies
1 1/2 cups cake flour (not self-rising)
1 tsp baking powder
1/4 tsp salt
3/4 cup (6oz) butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs at room temperature
3 tsp vanilla extract
1 cup pecan halves
1 1/4 cup white chocolate
Preheat oven to 350*F
Grease and lightly flour a 13x9 inch baking pan.
Toast the pecans: Place pecans on baking sheet and bake for 15mins, until lightly browned and fragrant. Let cool and then chop coarsely.
In a small bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl of an electric mixer, cream together the butter and sugars until smooth, about 2min. Add the eggs and vanilla, and beat well. Add the dry ingredients and mix until just combined. Stir in pecans and chocolate.
Spread the batter evenly in the prepared pan. Bake for 35-45min, until a cake tester inserted in the centre comes out with moist crumbs attached. Do not overbake.
Allow to cool to room temperature before cutting and serving.
Recipe adapted from The Complete Magnolia Bakery Cookbook