Ingredients
Units
Scale
- 4 ounces white chocolate, or .5 cup white chocolate chips
- .25 cup salted butter
- .5 brown sugar, packed
- 2 large, whole eggs
- 1 cup self-rising flour
- .5 cup chopped and roasted pecans
- .5 cup white chocolate chips
- 1 teaspoon vanilla extract
- extra nuts and chips for garnish are optional
Instructions
- Preheat oven to 350˚, line an 8x8-inch or 9x9-inch pan with parchment paper, and spray with spray oil.
- Place the butter into a microwave-safe bowl; microwave butter for about 3.5 minutes on high, stirring the butter after every 30 seconds, ensuring an even brown and helping bowl not to overheat.
- Using oven mitts, remove the bowl from the oven, add the white chocolate, and stir until melted.
- Stir in the brown sugar first, then the eggs and flour until well incorporated, don't over-mix.
- Stir in the vanilla, pecans, and white chocolate.
- Pour batter into the lined pan and bake for 25-30 minutes.
- Garnish with extra nuts and white chocolate, optional.
- Remove blondies from the oven and cool completely before cutting them into 9 equal pieces.
- Store in an airtight container.
Notes
- Toast pecan in a dry skillet stirring constantly for a few minutes over the stove. They will start to darken and give off an aromatic scent, then they are ready to remove from the hot skillet into a bowl to cool.
- To line the pan, cut the parchment paper into 2 long pieces (a few inches longer than the total length of the bottom and 2 sides) the same width as the pan. Place the papers in a criss-cross pattern, one on top of the other, for a sure fit into the pan without wrinkles in the corners.
- When making brown butter, you can also prepare it in a pot on the stovetop. It only takes a few minutes of stirring until it begins to brown, then turn off the heat and continue stirring until it is the desired color. Quickly pour into a heat-resistant bowl to stop the cooking and let cool.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sweets
- Method: Baking
- Cuisine: American
