Chocolate Pecan Blondies – caramel-y, crunchy & chocolatey! – a soft rich cookie base with chances of crunchy pecans and chocolate morsels on top.
These Chocolate Pecan Blondies are a terrific, easy recipe for lightly caramel flavoured, soft and slightly chewy textured squares with a little chocolate punch and the crunch of tasty pecans.
These also freeze very well and will make a great addition to our collection of cookies suitable for the Holiday season freezer.
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If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 cup butter
- 2 cups packed brown sugar
- 3 tsp vanilla extract
- 2 eggs lightly beaten
- 3/4 cup chocolate chips
- 3/4 cup chopped pecans
Grease a 9x9 inch pan and line with parchment paper. Preheat oven to 325 degrees F.
Sift together the flour, baking powder, salt and baking soda. Set aside.
Melt butter over low heat.
Remove from heat and stir in the brown sugar and vanilla. You can trans for this to the bowl of an electric mixer on low speed.
Stir for several minutes to dissolve as much of the sugar as possible.
Mix in the eggs and stir again for a few minutes to dissolve the sugar further.
Stir until the sugar is as dissolved as possible. Pinch the mixture between your fingers to make sure that you cannot feel any (or only minimal) sugar granules.
Gradually mix in dry ingredients.
Spread the batter into a greased or parchment lined 9x9 baking pan. Sprinkle with the chocolate chips and pecans.
Bake for about 30 - 40 minutes at 350 degrees F (325 F for glass bakeware) or until a wooden toothpick inserted into the center comes out clean.
Cool completely before cutting and serving.
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