Wednesday, August 10, 2011
White Chocolate Chip and Toasted Pecan Butterscotch Blondies.
The past couple of weeks have left me craving sweets like crazy but with little time to bake them in. Luckily blondies are extremely fast to put together, which means they get to my mouth sooner!
You really should wait until they're completely cool before cutting them, I recommend using the fridge or freezer if you don't have the willpower to postpone devouring them.
I know a lot of recipes that call for white chocolate specify the high quality stuff, but I happen to absolutely love white chocolate chips. Sometimes a handful after dinner is the only thing that can quell my sweet tooth! These blondies are for my fellow people with a sweet tooth - incredibly addictive and moreish.
White Chocolate Chip and Toasted Pecan Butterscotch Blondies
Adapted from Southern Living Incredible Cookies
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup unsalted butter, melted and cooled slightly
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup pecans, toasted and coarsely chopped
1/2 cup white chocolate chips
Preheat the oven to 350 degrees F. and spray an 8x8" glass baking dish with cooking spray.
In a small bowl, whisk together the flour, baking powder and salt. In a larger mixing bowl, cream together the melted butter, brown sugar and vanilla until lightened in color, then add in the egg and mix well. Stir in the flour mixture, then add in the pecans and white chocolate chips. Scrape the batter into the prepared pan and bake until just set and golden brown on top, 15-20 minutes.
Let them cool completely, then cut into small squares or rectangles. These keep airtight up to 3 days, but I guarantee they won't last that long!