WHITE CHOCOLATE BLONDIES

My mom would make me chocolate chip cookies without chocolate chips when I was a kid because I didn’t like chocolate. I’m still not a big “chocolate person.” Gasp—I know! These blondies are basically brownies made with white chocolate instead of traditional semisweet chocolate. They’re buttery, chewy, speckled with pecans, and they can win over any chocoholic.

¾ cup (5 ounces) white chocolate chips

½ cup (1 stick) unsalted butter

¾ cup sugar

2 large eggs, room temperature

1½ teaspoons pure vanilla extract

⅛ teaspoon salt

1½ cups all-purpose flour

1 cup pecans, chopped

Makes 16 bars

1. Preheat the oven to 325 degrees. Line a 9 × 9-inch pan with parchment paper.

2. Place the white chocolate and butter in a microwave-safe bowl. Microwave on high for 30-second intervals, stirring after each until the mixture is melted and smooth (it’s okay if the chocolate and butter mixture seems separated). Allow to cool 1 to 2 minutes.

3. Add the sugar, and using a rubber spatula, stir until well incorporated. Stir in the eggs and vanilla until combined. Add the salt, flour, and pecans, and stir until well incorporated and the nuts are evenly dispersed.

4. Pour the batter into the prepared baking pan, and bake for 35 to 40 minutes until golden brown and the center is still soft. Let the blondies cool completely before slicing them into 2-inch squares. These treats are best served at room temperature.

MAKE IT AHEAD: Make the blondies a day in advance, and store them in an airtight container at room temperature.