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)
•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...