Pecan Blondies

Pecan Blondies

Ingredients
(4 oz) 8 tablespoons unsalted butter, melted
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon salt
3/4 cup semisweet chocolate chips, best quality such as Guittard or Ghirardelli
1/2 cup chopped pecans

Methodology

1. Preheat oven to 350 degrees. Spray an 8-inch square baking pan with non-stick cooking spray, then line the pan with an 8×11-inch piece of parchment paper, leaving a 2-inch overhang on two sides. Spray the paper with non-stick cooking spray.

2. In a large bowl, beat melted butter with sugars until well combined, about 2 minutes. Beat in egg and vanilla. On low speed, mix in flour and salt until just blended. Gently stir in chocolate chips and nuts. Transfer batter to prepared pan.

3. Bake 25-30 minutes, until top is lightly golden and toothpick inserted into middle comes out clean (ignore any melted chocolate). Set pan on a wire rack and let cool completely. Using the parchment overhang, lift blondie cake from the pan and transfer to a cutting board; cut into 16 squares.