Blondies

I found this recipe in a cooking magazine and first made these bars in 2006, and my family just loved them. They are a little different than other blondies I've made in that they do not have chocolate in them. The first time I made them, I added some chocolate chips to the top of the bars after they were baked, and spread them when melted. When I made them a second time, I did not add the chocolate and found we preferred them without the chocolate. I did not add the nuts. See my notes at the bottom of the recipe. You can find the recipe here. 

Photo courtesy of FineCooking.com

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8 tbsp (one stick) unsalted butter; more for greasing the pan

1 1/2 cups firmly packed dark brown sugar 

1 large egg, at room temperature

1 large egg yolk, at room temperature

1 1/2 tsp vanilla extract

1 cup plus 2 tbsp all-purpose flour

scant 1/4 tsp salt

3/4 cup coarsely chopped toasted pecans

Directions

1. Position the oven rack to the middle rung. Preheat to 350 degrees.

2. In a medium saucepan over medium heat, heat the butter and brown sugar, stirring frequently, until the butter has melted and the sugar has dissolved. Cook, stirring constantly for about 1 minute longer. The mixture will bubble, but should not boil. Set pan aside to cool for about 10 minutes.

3. Meanwhile, butter an 8x8" square pan and line the bottom with parchment paper, then butter the parchment paper.

4. Once the butter/sugar mixture has cooled for 10 minutes, stir in the egg, egg yolk, and vanilla. Stir until well combined.

5. Add the flour, salt, and nuts if using. 

6. Pour mixture into the prepared pan. Bake at 350 degrees for 25-35 minutes, until the center is springy when touched (the top may still look a little doughy) and a toothpick inserted in the center comes out clean, or with a few moist crumbs clinging to it.

7. Cool on a wire rack until bars are cool enough to handle. Run a paring knife around the edges and invert onto a flat surface and peel off the parchment paper. Flip the bars over again back onto the wire rack and leave to cool completely. Cut into squares with a sharp knife. Store in a covered container.

Recipe Notes

• This recipe can be doubled easily using a 9x13" pan, increasing the baking time slightly.
• The recipe gives a range of baking times. Use the shorter time for metal pans and the longer time for Pyrex glass pans.

My Notes

• These bars will look under baked when they're still hot, but once cooled, they're fine!
• They have a nice caramelized flavor
• Try adding chopped, toasted slivered almonds to make it taste like toffee
• DO use dark brown sugar
• Don't add chocolate
• Bake in an 8x8" glass baking pan
• Try adding some white chocolate chips to the batter before baking