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Blondies: Preheat
your oven to 350 degrees F (180
degrees C) and place the oven rack in the center of the oven. Line an 8 inch (20 cm) square baking pan
with foil or parchment paper and then butter the foil (or spray with a non stick
cooking spray).
Place the pecans on a baking
sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven,
let cool, then chop coarsely.
Meanwhile, in a
small saucepan, melt the butter. Remove from heat and let cool to room
temperature.
In a bowl, whisk
together the flour, baking soda, and salt.
In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the egg, brown sugar,
and vanilla extract until
light and frothy (about 2 to 3 minutes). Beat in the melted
butter. Scrape down the sides and bottom of the bowl as needed. Then, on low
speed, beat in the flour mixture until incorporated. Fold in the chopped pecans
and chocolate chips.
Pour the
batter into
the prepared pan, and smooth the top with an offset spatula or the back of a
spoon. Bake for about 25 minutes,
or until the top is dry, golden brown, and a toothpick inserted into the
center comes out with a few moist crumbs. Remove from oven
and place on a wire rack. Cool completely before cutting into bars.
Can be covered and
stored at room temperature for two to three days, or they can be frozen.
Makes about 15
Blondies.
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". It is not often that you find a
baking book that does such a good job of covering the whole gamut of baking,
from 'Cobblers and Crisps' to 'Dessert Sauces'. Two delightful features of this
book are the quotes from old cookbooks that are scattered throughout and the
"Historical Sources" list at the back of the book.
