This is one of the recipes in the book that we would call old-fashioned because it’s been around for a long time. These blondies are just like brownies without the chocolate in the batter. They are so delicious!
2 cups all-purpose flower
1 teaspoon baking powder
¾ teaspoon salt
¼ teaspoon baking soda
10 tablespoons (1 ¼ sticks) unsalted butter
2 cups packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
¾ cup chopped peans (about 3 ounces)
¾ cup semisweet chocolate chips
SERVES 8 to 10
- Preheat the oven to 350 degrees
- In a mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In a large saucepan, melt the butter over low heat. Stir in the brown sugar until melted. With the pan off the heat, whisk in the eggs and then the vanilla. Gradually stir in the flour mixture and half of the pecans. The batter will be thick.
- Spread the butter in the prepared pan and sprinkle evenly with the chocolate chips and the remaining pecans. Bake for about 30 to 35 minutes, or until a toothpick inserted near the center of the blondies comes out with just a few moist crumbs clinging to it.
From Recipes from a Very Small Island, by Linda Greenlaw and Martha Greenlaw
Reprinted with permission.