I have been on a real baking kick lately. Last weekend it was a (semi-disastrous) yellow layer cake with chocolate frosting, and today… it was blondies. With toasted pecans and white chocolate chips. HEAVEN.
Still warm… Mmmmmmmmmmm.
So since you obviously want to make these now (and you should because they’re SUPER easy), here’s the recipe, which I found at Joy of Baking:
White Chocolate Toasted Pecan Blondies
(makes 16 little pieces or 9 big pieces)
3/4 cup pecan halves
1/2 cup (1 stick) unsalted butter
1 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup white chocolate chips
Preheat oven to 350 degrees and place a rack in the center of the oven. Spray an 8×8 baking pan with non-stick spray.
Place the pecans on a baking sheet and bake for 8-10 minutes or until brown and fragrant. Remove from oven, let cool, and chop in to pieces.
Meanwhile, in a small saucepan (or in a coffee cup in the microwave, if you’re lazy like me), melt the butter. Let cool to room temperature.
In a bowl, mix together flour, salt, and baking soda.
In the bowl of an electric mixer (or with a hand mixer), beat egg and brown sugar until light and fluffy, about 2-3 minutes. Beat in the vanilla extract and then the melted butter. Scrape down the sides of the bowl, then on low speed, mix in the flour mixture until incorporated. Fold in pecans and white chocolate chips.
Pour the batter in to the prepared pan, smooth the top, and bake for about 25-30 minutes (it was about 20 minutes for me; I have a hot oven). Remove from oven and place on a wire rack. Let cool before cutting (or not. I didn’t, surprise surprise.)
Eat. And eat and eat and eat.