Chelsea Bakes: Butter Pecan Blondies

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often cheaper.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index while white sugar is often less expensive.

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts are a healthier nut option while almonds can be a more affordable choice.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips have less sugar while chocolate chunks can be more economical.

Preheat the oven to 350°F.

Chop the pecans in advance and spread them out on a 9 by 13 baking pan.

Toast the pecans in the oven for approximately 6-7 minutes until they're toasted.

Melt 2 sticks of unsalted butter.

In a mixing bowl, combine 2 cups of all-purpose unbleached flour and 1.5 teaspoons of salt until mixed.

Pour the melted butter into a large mixing bowl and add 2 cups of light brown sugar.

Whisk the butter and sugar together until creamy, about 1 minute.

Add 2 large eggs to the butter and sugar mixture and mix until well combined.

Add 4 teaspoons of vanilla extract and mix until combined.

Fold in the flour and salt mixture until just combined, being careful not to overmix.

Mix in half of the toasted pecans until combined.

Transfer the batter into the greased 9 by 13 baking dish and flatten it out with a spatula.

Sprinkle the remaining toasted pecans on top of the batter.

Sprinkle 2 tablespoons of brown sugar evenly on top of the batter.

Bake in the preheated oven for 22-24 minutes, or until a toothpick inserted comes out clean.

Check that the edges have a nice light golden brown color before removing from the oven.

Cut into serving size pieces and serve warm, optionally with caramel sauce and ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens