I've been traveling a lot for work the past couple of months, which has led my poor baking supplies to be sadly neglected. Today seemed like the perfect day to get the oven going and churn out some baked goods (nevermind the fact that it was nearly 100 degrees outside). In the name of delicious baked goods, I will gladly crank up the oven on the hottest of days. I love a good blondie, and this is the perfect recipe to play around with by adding whatever mix-ins you desire. This time I added pecans and chocolate chips, but you could add other nuts or chips or dried fruit. You could even top these with frosting for a truly decadent treat. This combination got the Husband Seal of Approval so I consider it a success!
PECAN CHOCOLATE CHIP BLONDIES
Adapted slightly from Smitten Kitchen
8 ounces (1 stick) butter, melted
1 cup (7 3/4 ounces) brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup (4 3/8 ounces) all-purpose flour
2/3 cup pecans, toasted and chopped
2/3 cup semi-sweet chocolate chips
1. Coat an 8 x 8 pan with non-stick spray or line with parchment paper. Preheat oven to 350 degrees F.
2. Mix melted butter and brown sugar until smooth. Beat in egg, then add vanilla extract. Stir in salt and flour until just combined. Add pecans and chocolate chips and stir until just incorporated.
3. Pour batter into prepared pan. Bake 20-25 minutes or until set in the middle, taking caution not to overbake. Cool on a rack before cutting into bars.
This post is linked to Sweets for a Saturday.