Blondies (United States)

      What do you call a brownie without chocolate?  A Blondie.  Not its not a joke, just a simple fact that every baker should know.  Unlike it sibling the brownie, a Blondie is made with no coco-powder, and the addition of brown sugar which give it its unique golden brown color.
       More recently the Blondie has gotten a makeover with additions of fruit, white chocolate, and a wide assortment of different nuts.  I welcome you to try any sort of mixing with these unique bars since, like a brownie, the taste should be based off your personal preferences. 

White Chocolate Pecan Blondie's

1/2 cup butter

1 cup light brown sugar (firmly packed)

1/2 cup sugar

2 teaspoons vanilla

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup chopped pecans (chopped into quarters)

1/2 cup white chocolate chips.

Spread the pecans onto a cookie sheet and place in a 350* oven for about 5 minutes to toast.  In a medium bowl cream the butter and sugars together.  Add in the vanilla, mix, and then add in the eggs one at a time. 

Sift together the flour, baking powder, and salt.  Add the flour mixture to the creamed mixture a little at a time, mixing well after each addition. Add in the toasted pecans.   Line a 9x13 baking pan with a piece of parchment paper (do not use wax paper, trust me).  Pour the batter into the pan and place in the oven for 8 minutes.  After 8 minutes remove the Blondie's from the oven and place the white chocolate chips into the batter (may require you to push them into the mixture if your oven cooks slightly hotter).  Return the pan to the oven and bake for 15 minutes, or until a tooth pick inserted into the Blondie's comes out clean. 

Remove from the oven and allow to cool for about five minutes and then cut into bars of desired size.

Serves 12