- 3/4 cup plus 2 tablespoons packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup chopped pecans, toasted
- 4 ounces white chocolate, chopped, or 3/4 cup white chocolate chips
- Position a rack in the center of the oven and preheat the oven to 325 degrees F.
- Lightly butter an 8-inch square baking pan with sides at least 1 1/2 inches high. [Note: I used a parchment paper sling in addition to butter. This helped lift the blondies out of the pan later.]
- Using an electric mixer or mixing by hand, beat together the sugar and egg until light and fluffy, about 3 minutes.
- Add the vanilla and butter and beat to mix well. In a small bowl, stir together the flour, baking soda, and salt and add to the butter mixture, beating until just incorporated. Do not overmix.
- Using a spoon, stir in the pecans and white chocolate. [I skipped out on the pecans, and wish I had used more white chocolate.]
- Spoon the batter into the prepared pan and use a flat metal spatula or a butter knife to smooth the top. [Note: The batter is going to be very thick, but this is okay.]
- Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry).
- Remove the pan from the oven and place on a wire rack to cool.
- Cut the blondies into 2-inch squares.
- The blondies can be stored, well wrapped, at room temperature for up to 3 days (these seem to get better as they sit) or frozen for up to 2 months (thaw before serving).
Makes 16 brownies.
- Desserts, Brownies