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
How to Make It
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.
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
Way too much butter (and I AM a butter-lover); it lacked the texture and consistency of a brownie, it was rather "powdery"; too salty also. I don't know if that is what blondies are supposed to be like since I'd never made them before, I've only bought them and those were much better. Will keep trying other recipes.
We call these Pecan Chewies. Try using a mini muffin pan, quick spray of Pam, a few pecans in the bottom and then pour in batter to fill 3/4. Cut the cooking time back to about 15 minutes. Little tidbits of yum :-) takes 2) 12 mini muffin pans.
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