Pecan Blondies

Chewy, nutty, rich and delicious, and lusciously not chocolate.

I've always liked caramel, butterscotch or vanilla better than chocolate.

Blondies are really nothing more than butterscotch/caramel brownies... hence, the name blondies.

I just saw this recipe in the new Better Homes and Gardens, and got a flash back to these.  We used to make them when we were kids and I have always loved them.

They are chewy and rich, and best shared with others quickly. It might be best to send them off with your hubby and all his fishing buddies to get them outta the house (all of them...).

After baking these, I would let them cool for about 2-3 hours, then cut into bars and chill overnight.  They tend to be ooey-gooey at first, and then firm up.

You can use any kind of nuts, we used walnuts growing up, or even leave out the nuts altogether.

Makes a 9x13 pan, about 36 bars.

Ingredients

2 cups packed brown sugar

2/3 cup butter

2 eggs

2 tsp vanilla

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 cup chopped pecans

Preheat oven to 350.

Butter a pan, and add some parchment to ease getting them out of the pan!

Over medium heat, melt the butter and sugar together until smooth.  Cool slightly.  Beat in the eggs, one by one, then the vanilla.  Mix in the flour, baking powder and baking soda. 

Pour the mixture into the prepared pan and smooth with a spatula.

I chose to put my nuts on the top, but you could also mix them in.

 

Bake for about 30 minutes, until the sides are nice and puffy and cooked.  Like this:

After baking these, I would let them cool for about 2-3 hours, then cut into bars and chill overnight.  They tend to be ooey-gooey at first, and then firm up.