Chocolate Pecan Blondies: A real crowd pleaser

These are dangerously yummy bite-sized goodies that are guaranteed to please. The recipe is a cinch. In all of 10 minutes you can complete all of the prep work, pop these puppies in the oven, and let the chocolatey pecan smell waft through your house. One whiff and you will be smiling like a fool. I adapted this recipe from Tracey Zabar’s Chumley’s recipe, found in her delectable book ‘One Sweet Cookie’ (aka one chapter of my baking bible).

If you’re in a pinch and need to bake something quick for a group of friends, children, or co-workers, listen closely:

Ingredients: 1.5 sticks butter (You can use two whole sticks, but I do try to cut out butter calories whenever possible), about 1.5 cups toasted pecan halves, 2 large eggs, about two cups light brown sugar, 2 cups flour, 1 tbsp pure vanilla extract, 1 teaspoon baking powder (Tracey used two but I go for one), pinch of salt, about 8oz bittersweet chocolate chips (add more if you want more chocolatey goodness… this is really up to you and your sweet tooth)

Recipe: Spread the pecans on a sheet pan and toasted in the oven for about 6 minutes. Do not burn them! Cool them on the pan. Melt the butter in a small saucepan. Combine the melted butter with the brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the eggs and vanilla and mix to combine. Add the flour, baking powder, and salt and mix. Take the bowl out of the stand, and stir in the pecans and chocolate chips, preferably with a silicone spatula. Do not overmix the batter… I think this makes it tough.

Pour the butter into an 8 inch square baking pan lined with parchment paper. Bake for about 50 minutes or until slightly browned. Cool completely before cooling in the fridge for about a half hour or however long you please. I put the batch in the freezer for almost two hours before slicing them into bite-sized pieces. Then I put them back in the fridge to avoid melting/mushiness.

Buona cucina!

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Categories: Baking

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