These blondies are sweet and smooth with lovely contrast from pecans and bittersweet chocolate. Modified from a recipe in Martha Stewart Living.
Course: Dessert, Snack
Keyword: bars, chocolate
Author: Beth Cato
Ingredients
1cupunsalted butter2 sticks
2/3cuphoney
1 1/2cupsbrown sugarpacked
2 1/2cupsall-purpose flour
2eggsroom temperature
1 1/2Tablespoonsvanilla extract
2teaspoonscoarse salt
1cuppecan pieces
8ouncesbittersweet chocolate
Instructions
Melt butter and honey in a large saucepan. Stir in the brown sugar. Remove from heat and set aside to cool for about 20 minutes.
Since the contents are still likely a bit warm, add some of the flour and stir in to cool things off. Stir in the eggs and vanilla extract followed by the rest of the flour and the salt. Mix until just combined, and let it continue to cool about 30 minutes.
Preheat the oven to 350-degrees. Prepare a 9x13 pan by lining with foil and spraying with Pam or buttering the surface well.
Mix the pecan pieces and chocolate into the batter, then spread into the pan.
Bake for about 30 minutes; the edges will just be turning brown. Let the blondies cool completely on a wire rack. Use the foil to lift them out to cut into squares. Store in an airtight container.