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Toasted-Pecan Blondies

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Prep time 10 mins
Bake time 30 mins
Yield Yields: 12 blondies

Ingredients

  • 1 cup (3 1/2 oz.) whole pecans
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
  • 3/4 cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 221
  • fat 14 g
  • satfat 5 g
  • protein 2 g
  • carbohydrate 23 g
  • fiber 1 g
  • cholesterol 36 mg
  • sodium 188 mg

How to Make It

  1. Preheat oven to 350°F and butter an 8-inch square pan. Spread pecans in an even layer on a baking sheet and bake until fragrant and toasted, about 6 minutes, shaking sheet once or twice. Transfer pecans to a cutting board to cool slightly, then chop.

  2. In a small bowl, mix flour, baking powder and salt. In a medium bowl, stir butter and brown sugar until combined. Stir in egg and vanilla. Add flour mixture and stir until just combined. Stir in pecans. Spread batter evenly in baking pan. Bake until a tester inserted into center comes out clean, 22 to 24 minutes. Transfer to a wire rack to cool completely before cutting into squares.

Also appeared in: All You, July, 2013, Back to School Special;