blondies

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.

 Ta-Da!