It was sometime last year that my friend Shane (Culinary Alchemy), over at BakeSpace, posted a recipe for his delectable blondies. It kinda went viral..... at least it did with the folks we chat with at BakeSpace. I was a little unsure about them, however, since I'm a brownie lover..... I wasn't so sure I would like something so un-chocolate. Michele (My Italian Grandmother) added some chocolate chips and called them "Blondies with Low Lights" and raved over them. Finally, I broke down and made a batch....and another....and another. Guess what? I like them better than brownies. Who'd a thunk it? Check out Shane's original blog post: Blondies- The UN-Chocolate "Brownie" I almost followed his recipe:
3/4 cup Unsalted Butter
1 1/2 cup Light Brown Sugar
1/2 cup Dark brown Sugar
2 Large eggs
1 large Egg Yolk
1 1/2 tsp Vanilla
2 tsp Baking Powder
1 1/4 cups AP Flour
1 tsp Kosher Salt
1 Cup Chopped Pecans
(optional) 1/4 cup Heath Toffee Chips
Line a 13x9 pan with parchment.
The parchment paper is critical. Let it hang over the edge of the pan, so you can lift them out, cut them, and put them back in to store. I don't know about you, but I always have a problem with the parchment paper curling up, so I spray the bottom of the pan with some cooking spray.
Preheat oven to 350 degrees.
In a sauce pan, melt butter.
Stir in the brown sugars, stirring until "melted' and the mixture just begins to bubble (This is similar to making a Pecan pie)---heed the "just begins to bubble" part. If it cooks too long, your blondies will be as hard as a rock.
Oops...I only had light brown sugar so I added a tablespoon of molasses. It's OK if you use all of one kind of brown sugar....I've made them both ways---both yummy.
Whisk eggs and yolks together with Vanilla.
Pour in the eggs in a steady stream, while whisking constantly to prevent scrambling.
OK...I did have a few scrambled eggs in there. It was all good in the end.
In a small bowl, whisk flour, baking powder and salt.
Fold Flour into the egg mixture.
Fold in Pecans and toffee chips (if using)
Here's where I differed just a bit from the recipe. I used about a cup and a half of pecans and I used about a cup chocolate covered toffee bits. Subtle "low lights" , if you will.
Spread into the pan.
Bake 35-40 minutes (5 minutes less for dark pans)
Remove from oven and cool on a rack.
Lift via parchment and cut when cooled.
If I'm bringing these to work, I put them back into my pan and cover with the lid. Easy...plus no one puts knife marks in your pan if they are already cut. :)
I guarantee you'll be making these again.