RCI-BR.005.0075.001
Blondies
A is essentially a brownie variant - a dense cake with butterscotch being the predominant flavor instead of chocolate.
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyintermediate
Ingredients
- c. (240g) flour1 unit
- 1 tsp
- ¾ tsp
- c. (120g) unsalted butter½ unitmelted
- c. (240g) dark brown sugar1 unitfirmly packed
- 1 tbsp
- 1 unit
- c. (180g) chopped pecans¾ unit
Method
1
Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan or line it with parchment paper.
10 minutes
2
In a medium saucepan over low heat, melt the butter completely, then remove from heat and stir in the brown sugar until fully combined and smooth.
5 minutes
3
Allow the butter and brown sugar mixture to cool slightly, then beat in the egg and vanilla extract until the mixture is glossy and well incorporated.
5 minutes
4
In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
2 minutes
5
Gradually fold the dry ingredients into the wet mixture using a spatula, stirring just until no flour streaks remain and a thick batter forms. Do not overmix.
3 minutes
6
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
2 minutes
7
Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
25 minutes
8
Remove the pan from the oven and allow the blondies to cool completely before cutting into squares and serving.
30 minutes