Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides. This makes it much easier to lift the blondies out once they have cooled. Lightly grease the parchment with a bit of butter or non-stick spray.
- In a large mixing bowl, whisk together the melted butter and the brown sugar. Make sure you whisk them well until the mixture is smooth and the sugar has started to dissolve into the butter. This creates that iconic shiny, crackly top.
- Add the egg and vanilla extract to the butter mixture. Whisk vigorously for about one minute. This step incorporates air into the batter, which helps give the blondies their soft, chewy texture rather than being too flat or heavy.
- Gently stir in the flour, baking powder, and salt using a spatula. Mix only until the white streaks of flour disappear. Over-mixing at this stage can make the blondies tough, so keep your movements light and stop as soon as the batter is uniform.
- Fold in the chocolate chips and the chopped pecans. Spread the batter evenly into your prepared baking pan. The batter will be quite thick, so use the back of a spoon or an offset spatula to smooth it out into the corners.
- Bake for 25 to 30 minutes. You want the edges to be golden brown and the center to look set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs. Let the blondies cool completely in the pan before slicing them into squares.
- Cook Time: 40 minutes