Photo: Whitney Ott; Styling: Lindsey Lower
Blondies are simply brownies without the chocolate. A light-colored metal pan is your best bet for even baking and cakey, moist blondies.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
Place butter, oil, and sugar in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Pour mixture into a large bowl; cool 8 minutes. Stir in vanilla and eggs.
Step 3
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl; stir with a whisk. Add flour mixture and chopped pecans to butter mixture; stir until completely combined.
Step 4
Scrape mixture into an 8-inch square light-colored metal baking pan coated with baking spray. Smooth top. Arrange pecan halves in 4 x 4 rows. Bake at 350° for 24 minutes. Cool completely in pan on a wire rack. Cut into 16 squares.
Step 5
Whole-Grain Butterscotch Blondies: Omit 1/3 cup chopped pecans and pecan halves. Follow instructions through step 3; stir 1/4 cup butterscotch morsels into flour and butter mixture. Proceed with step CALORIES 189; FAT 6g (sat 1g); SODIUM 78mg
Step 6
Whole-Grain Toffee Blondies: Omit 1/3 cup chopped pecans and pecan halves. Follow instructions through step 3; stir 3 tablespoons almond toffee bits (such as Heath) into flour and butter mixture. Proceed with step 4, sprinkling 2 tablespoons toffee bits evenly over batter before baking. CALORIES 197; FAT 2g (sat 4g); SODIUM 98mg
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