MAKES 12 blondies
TOTAL TIME: 40 minutes
You can substitute 2 ounces chopped semisweet chocolate for the semisweet chips and 2 ounces chopped white chocolate for the white chocolate chips.
|
1¼ |
cups (6¼ ounces) all-purpose flour |
|
¾ |
teaspoon baking powder |
|
¼ |
teaspoon salt |
|
8 |
tablespoons unsalted butter, melted and cooled |
|
1 |
cup packed (7 ounces) light brown sugar |
|
2 |
large eggs |
|
1 |
tablespoon vanilla extract |
|
¾ |
cup pecans, toasted and chopped |
|
⅓ |
cup (2 ounces) semisweet chocolate chips |
|
⅓ |
cup (2 ounces) white chocolate chips |
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup muffin tin. Whisk flour, baking powder, and salt together in bowl.
2. Whisk melted butter and sugar together in large bowl. Whisk in eggs and vanilla until combined. Gently stir in flour mixture with rubber spatula until just incorporated. Stir in pecans, semisweet chips, and white chocolate chips.
3. Portion batter evenly into prepared muffin tin. Bake blondies until toothpick inserted into center comes out with few crumbs attached, 12 to 15 minutes, rotating pan halfway through baking. Let blondies cool slightly in pan before removing. Serve warm or at room temperature.