It’s Hump Day! And the only way to get through hump day? Blondies filled with toasted pecans and chocolate chips, these will melt in your mouth and make you feel like it’s Friday!
Blondies are basically a cookie that are made in a brownie pan, and give you a nice change of pace from the normal cookie or brownie. These blondies have claimed they have more fun than brownies, but there’s room for everyone in our hearts!
Chocolate Pecan Blondies
- 2 Sticks Butter (Salted, Room Temperature)
- 1 Cup Dark Brown Sugar ( Tightly Packed)
- 1/2 Cup Bakers Sugar
- 1 1/2 Tablespoons Vanilla Paste
- 2 Extra Large Eggs (Room Temperature)
- 2 Cups AP Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Kosher Salt
- 1 Cup Pecans (Chopped)
- 1 Cup Chocolate Chips
Preheat your oven to 350°.
In a stand mixer or medium bowl using a hand mixer beat together the butter, and sugars on high until light and fluffy, about 3 minutes.
Next, add the vanilla paste on a low speed.
Add the eggs (one at a time) making sure your scrape down the sides of the bowl after adding each egg.
In a separate and small bowl, sift together the flour and baking soda. Then mix in the salt.
With the mixer on low, add the flour mixture in batches until fully incorporated.
Finally, fold in the chocolate chips and pecans.
Spray and 8×11 pan with baking spray then evenly spread out the blondie batter. Cook for 30 minutes.
Allow to cool completely then cut into 12 perfect squares, or just eat it. Who cares about cutting equal pieces?
Recipe adapted from The Queen