Pecan White Chocolate Blondie Formulation
Updated: May 21
Blondies are a classic bar cookie and the perfect afternoon snack. They are chewy and caramel flavored with vanilla. We toast our pecans before adding them to the bars to really add a dynamic crunch and distinct pecan flavor to them. Use high quality white chocolate chips as well. It makes all the difference in the final product. As a general rule, be very careful not to overbake the blondies. They dry out easily when overdone. Start checking the oven a few minutes before they are expected to be done.
Pecan White Chocolate Blondies Yield 2 half-sheet pans (48 bars per sheet)
Procedure: •Whisk flour, baking powder, and salt together in medium bowl; set aside. •In a 5-gallon mixer using a paddle attachment, combine the melted butter and brown sugar together until smooth, about 3 minutes. Add eggs and vanilla and mix well 2 minutes. Using rubber spatula, scrape down the sides of the bowl. •Add the dry ingredients into egg mixture until just combined, about one minute; do not over-mix. • Fold in chocolate and nuts. •Scale batter into well-greased prepared standard half sheet baking pan (4lb 9 oz each) smoothing top with rubber spatula. •Bake at 350 degrees F until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool to room temperature. Cut into 2-inch squares and serve. 48 per sheet pan.
Would you like to make these at home but maybe not in such a bulk amount? Our home baker's version is below...
Homemade Caramel Pecan Blondies
1 teaspoon baking powder
½ teaspoon table salt
¾ cup unsalted butter, melted and cooled
1 ½ cups packed light brown sugar
2 large eggs, lightly beaten
1T vanilla extract
1 cup white chocolate chips
1 cup pecans, toasted and cooled
Whisk flour, baking powder, and salt together in medium bowl; set aside.
Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well.
Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared 9 X 13 inch baking pan, smoothing top with rubber spatula.
Bake 350 degrees F until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Cut into 2-inch squares and serve.