Ingredients
The following ingredients have 14 Servings
- 2 sticks unsalted butter at room temperature
- 1 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 extra large eggs (room temperature)
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups chopped toasted pecans (instructions below)
- 1 lb dark chocolate chips, (457 grams, or approximately 3 cups)
Instruction
- Preheat oven to 350F. Butter an 8x12 or 9x13 pan and lightly dust with flour, tapping off the extra.
- Cream the soft butter and both sugars in a stand mixer fitted with the paddle attachment. Let the mixer run on high for 3 minutes, stopping to scrape down the sides of the bowl a couple of times.
- Turn the mixer to low and beat in the extract and then the eggs, one at a time, letting one get incorporated before you add the next.
- Whisk together the flour, baking soda, and salt, then add it gradually to the mixer, mixing just until combined.
- I like to fold in the chocolate and the nuts with the mixer on low, and then finish by hand just to make sure everything is evenly incorporated.
- Spread the batter into your prepared pan, smoothing it out evenly. Bake for about 35 minutes, or just until set but not over baked. Let cool completely before cutting.
- Note: if the blondies seem to be browning too quickly, loosely cover with foil toward the end of cooking.
