Platinum Blondies
Sweet, rich and delicious...a decadent ending to a light meal or, just as a snack. The kiddies will love these.
Yield
16 servingsPrep
20 minCook
25 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
brown sugar, light
plus 2 Tbs., packed |
*
|
| 1 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | cup |
butter, unsalted
(1 stick), melted |
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ⅛ | teaspoon |
salt
|
|
| ½ | cup |
pecans
toasted, chopped |
|
| ¾ | cup |
white chocolate chips
(4 oz.) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
brown sugar, light
plus 2 Tbs., packed |
*
|
| 1 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 118 | ml |
butter, unsalted
(1 stick), melted |
|
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 0.6 | ml |
salt
|
|
| 118 | ml |
pecans
toasted, chopped |
|
| 177 | ml |
white chocolate chips
(4 oz.) |
*
|
Directions
Position rack in center of oven and preheat to 325℉ (160℃).
Line with foil and spray with cooking spray an 8-inch square baking pan at least 1½ inches high.
Using an electric mixer or mixing by hand with a whisk, beat together the sugar and egg until light and fluffy, about 3 to 4 minutes. Add the vanilla extract and melted butter; beat to mix well but do not overmix.
In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture using a spatula; mix until just incorporated. Do not overmix! With spatula, fold in the pecans and white chocolate chips.
Spoon batter into the prepared pan using a flat spatula to smooth the top.
Bake for 22 to 25 minutes, until the top is light golden, shiny and cracked, and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry either).
Remove pan from oven and place on a wire rack to cool completely. Remove from pan by lifting foil out and peeling it away from blondies. Cut into 2-inch squares. Store immediately by wrapping well and placing in an airtight container; store at room temperature for up to 3 days, or freeze for up to 2 months.
