Blondies

This past weekend I gathered with some friends for tailgating and an Arkansas Razorback's football game. While the whole event was exciting, I was most excited about the tailgating food. I skimmed and scoured my recipe files, my cookbooks, and my favorite food blogs for quintessential tailgating grub, and then I put together a tasty menu for the event which included my new favorite sweet treat, these atypically delicious blondies. I liked them so well, in fact, that I have already made another batch to share.

What makes these distinctive from the boring blondie? It is a combination of several things like golden toasted pecans and a notable presence of brown sugar. The blondies almost taste caramel-esque, even though no caramel is listed in the ingredients. As for texture, the blondies are super chewy, as opposed to their dry, cake-like counterpart. To make the texture even more magnanimous, a thin, crispy layer forms on top while the blondie bakes. Mmmm...this is Hall of Fame stuff.

Blondies
adapted from Erin Cooks, who adapted from Cooks Illustrated

1 cup pecans or walnuts (4 ounces)
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 teaspoon baking powder
1/2 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled
1 1/2 cups packed light brown sugar (10 1/2 ounces)
2 large eggs, lightly beaten
4 teaspoons vanilla extract
6 ounces white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips

Preheat oven to 350 degrees. Spread nuts in a single layer on a baking sheet and bake for 10 to 15 minutes, or until golden brown. Watch the nuts carefully to avoid burning. Coarsely chop the nuts and allow to cool completely.

Whisk flour, baking powder, and salt in a medium bowl and set aside.

Combine melted butter and brown sugar in a medium bowl, whisking until thoroughly combined. Add eggs and vanilla and continue whisking until incorporated. Add dry ingredients to the butter mixture and combine with a spatula, gently folding the mixture just until all the dry mixture is incorporated; do not overmix. Fold in chocolate chips and nuts. Spread mixture into a greased 13X9-inch pan and smooth the top with a spatula.

Bake until golden brown and the crust is shiny and cracked, about 22 to 25 minutes. Be careful not to overbake, or blondies will be dry. Allow to cool thoroughly before cutting into squares.