Servings: 16
Source: The Best of Fine Cooking Cookies #23
These are some of the chewiest blondies we know, with a great toasted pecan-praline flavor. Add a scoop of vanilla ice cream and you’ve got a full-fledged dessert.
Ingredients
¼ lb. (½ cup) unsalted butter; more for the pan
1 ½ cups firmly packed dark brown sugar
1 large egg plus 1 large egg yolk, at room temperature
1 ½ tsp. pure vanilla extract
5 oz. (1 cup plus 2 Tbs.) all-purpose flour
Scant ¼ tsp. table salt
2 oz. pecans, toasted and coarsely chopped (3/4 cup)
Directions
Position a rack in the middle of the oven and heat the oven to 350°F. In a medium saucepan over medium heat, heat the butter and brown sugar, stirring frequently, until the sugar has dissolved. Cook, stirring, about 1 minute longer-the mixture will bubble but should not boil. Set the pan aside to cool for about 10 minutes.
Meanwhile, butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
Stir the egg, egg yolk, and vanilla into the cooled sugar mixture. Add the flour, salt, and nuts, stirring just until blended. Pour the batter into the prepared pan. Bake until the center is springy when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs clinging to it. Do not overbake. Start checking at 25 minutes.
Set the pan on a rack until it’s cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the blondie back onto the rack and let cool completely. Cut into squares with a sharp knife.