Is there anything more wonderful than Blondies? So easy, so packed with rich chewy flavor, and so variable that you never run out of the endless possibilities! And a twist that I love to use is baking them in brownie pans. Lauren gave me the ones I have for Christmas a couple years ago, and I’m not sure where she got them, but they are similar to this one: Brownie Pan. With a sectioned pan like this, every cookie has yummy, chewy edges and comes out looking all neat and beautiful, which makes them perfect for tucking into cookie trays and gift boxes. If you prefer, these can just as well be baked in an 8 x 8 inch pan, or if you would like round ones, in a muffin tin. As is the case with most blondies and brownies, these keep very nicely, so if you have a lot of baking to get through, you can do these a little ahead.
As is the case with the majority of bar cookies, these are fast to bring together, and can be done with just a wooden spoon, with no mixer required.
Do get your pecans toasted ahead of time, because you want them to be completely cooled before adding them to the dough. You can toast nuts in a dry skillet, in the oven, or even in the microwave. Just keep a close eye on them so that they don’t burn. Always keep them in a single layer no matter how you do it, so that they cook evenly. This is particularly important in the microwave, because any laying on top of each other in there will almost certainly burn.
- 4 ounces butter
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 & ¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 & ½ teaspoons ground cinnamon
- ½ cup chopped bittersweet chocolate [or chocolate chips]
- ½ cup chopped, toasted pecans
- Preheat oven to 350º and prepare pans by buttering generously. Use an 8x8 inch pan, 2 nine spot brownie pans, or a 24 spot mini muffin tin.
- In a medium glass bowl, melt the butter in the microwave. [you can melt the butter in a pan on the stove if you prefer, in which case, you can just mix the rest of the ingredients in that same pan.]
- Mix in the brown sugar until well blended and smooth.
- Mix in the egg and vanilla until smooth.
- Measure in the remaining ingredients and mix until well combined.
- Spread evenly in whatever pan you are using.
- Bake for 16 to 25 minutes, depending on pan - the 8x8 pan will take the longest time, the mini muffin pan the shortest. They are done when they're nicely browned and a toothpick inserted near the center comes out clean, or with just a moist crumb or two.
- Cool completely in the 8x8 pan, but only a couple minutes in the sectioned pans, before removing.
Don’t they look yummy?