Our Favourite Blondies Recipe

Our Favourite Blondies

Brownies are still king… but these blondies will give them a run for their


1 cup (250 ml) chopped pecans
1½ cups (375 mL) all-purpose flour
1 tsp (5 ml) baking powder
½ tsp (2 mL) salt
12 Tbsp (180 ml) unsalted butter (1½ sticks), melted and cooled
1½ cups (375 mL) packed light brown sugar
2 large eggs
4 tsp (20 mL) vanilla extract
1 cup (250 ml) chocolate chips


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Makes: 36


Pre-heat oven to 350° F (180ºC)

In a dry fry pan toast nuts over med high heat. When you can smell them they
are done - remove from heat and allow to cool.
Line a 13x9" baking pan with parchment, leave some overhang to help you lift
the blondies out of the pan when they're done.
Mix together flour, salt, and baking powder.
In another bowl whisk together brown sugar and melted butter. Add eggs and
vanilla and mix well. Fold dry ingredients into egg mixture until just
combined; do not overmix.
Mix in chocolate and nuts and scrape batter into prepared pan, smoothing out
the top.
Bake 22 to 25 minutes; do not overbake.
Cool on wire rack before cutting.

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