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Double-Chip Butter Pecan Blondies

Source of Recipe


Chocolatier, July 1999



List of Ingredients



• ¾ cup plus 2 tablespoons bleached all-purpose flour
  
• ¼ tsp baking soda
  
• ¼ tsp salt
  
• 8 Tbsp (1 stick) unsalted butter, melted and cooled to tepid
  
• 1 cup firmly packed light brown sugar
  
• 1 large egg
  
• 1 tsp vanilla extract
  
• â…” cup semisweet chocolate chips
  
• ½ cup butterscotch-flavored chips
  
• 1 cup coarsely chopped pecans, lightly toasted and cooled
  






Instructions



1. Preheat the oven to 350°F. Coat the inside of a 9-inch square baking pan with nonstick cooking spray. The pan should be thoroughly coated, as the blondie batter tends to stick. Set aside.
   
   
2. Sift the flour, baking soda, and salt onto a sheet of waxed paper. Blend together the melted butter and light brown sugar in a medium bowl. Whisk in the egg and vanilla extract. Stir in the sifted mixture, blending until all particles of flour are absorbed. Stir in the chocolate chips, butterscotch-flavored chips, and chopped pecans. Scrape the batter into the prepared baking pan. Spread the batter evenly in the pan.
   
   
3. Bake for 25 minutes, or until set. Let the blondies stand in the pan on a cooling rack. Cool completely. With a small, sharp knife, cut the entire "cake" into 4 quarters, then cut each quarter into 4 pieces. Store the blondies in an airtight tin.
   
   Makes 16 blondies