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BLONDIES




Source of Recipe


SOURCE: MARTHA STEWART LIVING


List of Ingredients




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

Recipe



1. Heat oven to 350°. 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.

Makes 12