Chocolate Pecan Blondies
My mother and I are quite similar. If it wasn't enough that we talk alike, think alike, look alike and say the same things, we also happen to crave a lot of the same foods. And at the exact same time!
This monkey-see-monkey-do business happens frequently. I decide to make chili, my mom makes chili the next night. My mom makes French dips, I'm eating them the next day! It's creepy. I guess I really am my mother's daughter. Go figure!
So you'll never guess what inspired me to make these heavenly chocolate pecan blondies. Mama D made them, so of course I had to give them a whirl myself. Thanks, Mama D!
This blondie recipe I threw together on a blustery Sunday was inspired by Queen Ina (duh) and just so happens to be super easy and quick for a baking recipe. Because we all know I’m not the world’s best baker, I need all the help I can get! The result is a super gooey, chewy and dense blondie that’s utterly indulgent.
Next time you find yourself in the baking mood, go ahead and whip some of these bad boys up! I promise they will become one of your new favs, just like they've become mine.
Chocolate Pecan Blondies
Inspired by Ina Garten's Chocolate Chunk Blondies
Ingredients
2 sticks salted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped pecans, toasted
1 bag semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees. Grease and line a 8x12 inch (or similarly sized) baking dish with parchment paper. This makes for super easy cleanup (and pretty photos!)
In a large bowl, cream butter, brown sugar, and granulated sugar on high speed with an electric mixer until light and fluffy. Add vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, combine flour, baking soda and salt. Slowly add flour mixture to the butter mixture. Fold the pecans and chocolate chips in with a rubber spatula.
Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! Cool completely in the pan and cut into bars.
