Blondies

Ingredients

• 190 grams (1 1/2 cups) all-purpose flour

• 1 teaspoon baking powder

• A pinch of salt

• 1 1/2 sticks (3/4 cups) unsalted butter, melted

• 300 grams (1 1/2 cups) brown sugar

• 2 eggs

• 1 tablespoon vanilla extract

• 200 grams (1 cup) semisweet chocolate chips

• 75 grams toasted (1 cup) and chopped pecans

Preparation

1. Preheat the oven to 350 ºF (175 ºC). Butter and line a 9x13 inch baking pan with parchment paper leaving a 1-inch overhang on two sides for easy lifting. Butter again once the parchment has been inserted.

2. In a medium bowl, whisk together 190 g flour, 1 teaspoon baking powder, and a pinch of salt.

3. In the bowl of a stand mixer with a whisk attachment, whisk together 1 1/2 sticks melted butter and 300 g brown sugar until fully combined (about 2 minutes on medium). Add in 2 eggs and 1 tablespoon vanilla extract to the stand mixer and mix on low to combine. Fold in flour mixture with a rubber spatula until just combined. Then fold in 200 g semisweet chocolate chips and 75 grams chopped and toasted pecans.

4. Poor the batter into the prepared pan, and use the rubber spatula to evenly disperse and smooth out the top. Bake for 30-35 minutes until the top is lightly golden and shiny. Remove from oven and let cool in the pan on a wire rack.

5. Once cool, remove from the pan by lifting up the parchment paper. On a cutting board, cut the blondies into your desired size. Store them in an airtight container at room temperature.

Notes

• Yield: ~ 2 dozen blondies