Blondies-The Other Brownie

Recently I was looking for something that I could easily bake on a weeknight.  I saw an Instagram post by Shutterbean about an archived Blondie recipe so I was anxious to look it up.  I have never been a fan of blondies because I want dark chocolate fudge like brownies but these were different.  I took the blondies to work and they were gone by the afternoon.  I received multiple emails thanking me for the delicious treats.

The original recipe called for walnuts but I had some whole pecans on hand.  I had just enough pecans in the cabinet to makes these blondies really chunky and full of flavor.  I have mentioned in previous posts that I buy my chocolate chips in bulk and they are the 60% bittersweet Ghiradelli chips.  I think that if I had used a semisweet chocolate chip that the blondie would have been too rich.


Pecan Chocolate Chip Blondies

Servings: 24

Ingredients:
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup sugar
2 tsp vanilla
2 eggs
2 cups flour
1 tsp baking soda
1 cup whole or chopped pecans
1 1/2 cups bittersweet chocolate chips

Preheat the oven to 350 degrees.
Prepare a 9x13 baking pan with parchment or butter.  Cream the butter and sugars until light and fluffy with mixer.  Add the vanilla and eggs.  Beat again until combined.  Add the flour, baking soda and salt.  Beat again just until mixed.  Do not over mix.  Stir in the pecans and chocolate chips.  Spread into prepared pan (the dough will be thick) and bake for exactly 30 minutes.
Take out of oven and let cool completely before cutting.

Note: I highly recommend eating them slightly warm.  Amazing.

Enjoy!!