Brownies are still king? but these blondies will give them a run for their money. <br /> <br />Ingredients: <br />1 cup (250 ml) chopped pecans <br />1 1/2 cups (375 mL) all-purpose flour <br />1 tsp (5 ml) baking powder <br />1/2 tsp (2 mL) salt <br />12 Tbsp (180 ml) unsalted butter (1? sticks), melted and cooled <br />1 1/2 cups (375 mL) packed light brown sugar <br />2 large eggs <br />4 tsp (20 mL) vanilla extract <br />1 cup (250 ml) chocolate chips <br /> <br />Method: <br />Pre-heat oven to 350º F (180ºC) <br /> <br />In a dry fry pan toast nuts over med high heat. When you can smell them they are done - remove from heat and allow to cool. <br />Line a 13x9" baking pan with parchment, leave some overhang to help you lift the blondies out of the pan when they're done. <br />Mix together flour, salt, and baking powder. <br />In another bowl whisk together brown sugar and melted butter. Add eggs and vanilla and mix well. Fold dry ingredients into egg mixture until just combined; do not overmix. <br />Mix in chocolate and nuts and scrape batter into prepared pan, smoothing out the top. <br />Bake 22 to 25 minutes; do not overbake. <br />Cool on wire rack before cutting. <br /> <br />Makes: 36
