Sweet, rich and delicious...a decadent ending to a light meal or, just as a snack. The kiddies will love these. 65
brown sugar, light
plus 2 Tbs., packed
(1 stick), melted
white chocolate chips
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.