Chocolate Chip Pecan Blondies

Name: Chocolate Chip Pecan Blondies
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 1.5 cup batter-all-purpose flour; 1/2 tsp batter-baking powder; 1/4 tsp batter-salt; 1 cup (2 sticks) batter-unsalted butter (softened); 2 cup batter-light brown sugar (packed); 3 batter-large eggs (room temperature); 2 tsp batter-vanilla extract; 2 tbsp batter-dark rum or brandy (optional); 1.5 cup batter-pecans (coarsely chopped, divided); 3/4 cup batter-semisweet chocolate chips; 1.5 oz white chocolate drizzle-premium white chocolate (chopped)

A blonde brownie made with brown sugar as the primary sweetener, studded with chocolate chips and pecans, and finished with a white chocolate drizzle.

1h 5m

Easy

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Ingredients

batter-all-purpose flour 1.5 cup

batter-baking powder 1/2 tsp

batter-salt 1/4 tsp

batter-unsalted butter (softened) 1 cup (2 sticks)

batter-light brown sugar (packed) 2 cup

batter-large eggs (room temperature) 3

batter-vanilla extract 2 tsp

batter-dark rum or brandy (optional) 2 tbsp

batter-pecans (coarsely chopped, divided) 1.5 cup

batter-semisweet chocolate chips 3/4 cup

white chocolate drizzle-premium white chocolate (chopped) 1.5 oz

Instructions

Preparation

Position a rack in the center of the oven and preheat to 350°F (177°C). Line a 9x13-inch square baking pan with aluminum foil, leaving a 2-inch overhang on the two short sides. Lightly butter it.

Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined; set aside.

Mix the batter

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until pale and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and rum (if using). On low speed, add the dry ingredients and mix just until combined. Using a wooden spoon, fold in 3/4 cup of the pecans and the semisweet chocolate chips.

Baking

Scrape the batter into the prepared pan and spread evenly. Sprinkle the remaining 3/4 cup of pecans over the top. Bake for 35 to 40 minutes, until golden brown and a toothpick inserted into the center comes out clean but not dry (do not overbake). Cool completely in the pan on a wire rack.

Drizzle with white chocolate

In the top of a double boiler, melt the white chocolate over barely simmering water, stirring until smooth. Transfer the chocolate to a small resealable plastic bag and seal. Snip a small hole in one bottom corner of the bag and drizzle the chocolate decoratively over the cooled blondies. Refrigerate for 10 minutes, or until the chocolate sets.