Platinum Blondies
Servings: 16 bars
Ingredients
- 3/4 cup plus 2 Tbsp packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract, I used Sonoma Syrup Co. vanilla extract crush
- 8 Tbsp 1 stick unsalted butter, melted, I used Kerrygold unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 3/4 cup chopped pecans
- 4 oz. white chocolate, chopped or 3/4 cup white chocolate chips, I used Hershey's premier white chips
Instructions
- Preheat oven to 325 degrees.
- Take an 8-inch square pan and cover in foil and spray with baking spray.
- Using an electric mixer, cream brown sugar and egg until it's light and fluffy. Add vanilla extract and melted butter, mix well with electric mixer.
- In a separate bowl, mix together with a rubber spatula the flour, baking soda and salt.
- Add the dry ingredients to the wet mixture in batches and incorporate with a rubber spatula. Be careful not to over mix your batter.
- Stir in pecans and white chocolate, using rubber spatula. Again do not over mix.
- Add batter to the square pan. Spray an angled spatula with baking spray and use it to smooth over the top.
- Bake for about 25-28 minutes. The top will be dry and flaky and a toothpick test should come out clean with a few crumbs attached.
- Allow to cool for about 10 minutes on a wire rack. Hold using foil sides and remove from square pan. Makes 16-20 blondie squares.
Notes
Slightly modified from Food Network.
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