Tuesday, January 10, 2012
These pecan blondies are crunchy on the outside while soft and chewy on the inside. They are almost candy-like - the resemblance to Chiu-Chow style sweets mostly made with peanuts is quite useful in coaxing my dad to try them. After they've had a taste, the box disappeared within days.
Let's backtrack - we start with melting butter in a pot.
After the butter has melted, stir in packed brown sugar until smooth.
Beat in eggs - supposedly one at a time but patience is not a virtue of mine.
After the eggs had been incorporated, mix in flour, baking soda and a pinch of salt.
Stir in toasted coarsely-chopped pecans.
Line two 13x9 pans with parchment paper
Pour batter into prepared pans.
Bake in preheated oven 350 degrees for 25 minutes.
I find it easier to cut when warm - and the original recipe called for bigger pieces to be cut, but since it's a little on the sweet side I cut them into smaller squares.