Blondies prove that pantry staples like flour, brown sugar, butter, and eggs can be spun into pure gold—and without a mixer, at that. Amp up their flavor with a touch of dark rum and a tumble of toasted pecans, and a new favorite is born.
Source: Martha Stewart Living, June 2018
Total Time: 45mins
Yield: 24 bars
- 1 1/2 cups whole pecans
- 2 sticks unsalted butter, melted, plus more for brushing
- 2 cups unbleached all-purpose flour, plus more for dusting
- 1 1/2 teaspoons kosher salt
- 2 cups light-brown sugar, plus 2 tablespoons for sprinkling
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon dark rum (optional)
1. Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.
2. Brush a 9-by-13-inch baking dish with butter, then dust with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs; whisk until combined. Add vanilla and rum. Fold in flour mixture with a spatula until just combined (do not overmix). Fold in half of nuts.
3. Transfer batter to prepared dish; smooth top with an offset spatula. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes.
4. Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.
If you'd rather not use rum, increase the amount of vanilla to 4 teaspoons.