I don’t know about you, but I adore chocolate chip cookies made without the chocolate chips. I was laughed at, teased, picked on for years over my chipless cookie fetish, until I found validation in blondies and spitefully shoved one in someone’s mouth to keep them quiet. They asked for another.
Blondies are chewy brownie-like cookie bars that get their flavor from butter and brown sugar (blond[e]) rather than chocolate or cocoa powder (brown) in traditional brown(ies). The ingredients, in fact, are the very same ingredients that go into chocolate chip cookies, without the chocolate chips. And just like chocolate chip cookie dough, blondie batter can be baked into bars, as we’ve done here, or baked as drop cookies.
Yields: 16 large bars
Prep time: 10 minutes
Cook time: 40 minutes
Allergy info: soy-free; contains gluten, dairy, eggs, pecans
2 cups unbleached all-purpose organic flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup butter (2 sticks), softened
2 cups firmly packed organic brown sugar
2 large eggs, beaten
2 teaspoons vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Coat a 9×12-inch baking pan with butter; line with parchment paper. Coat parchment with butter; set aside.
In a small bowl whisk together flour, baking soda, baking powder and salt; set aside. In a medium bowl, using an electric mixer on medium speed, mix together butter and sugar until well combined. Add egg and vanilla; beat until incorporated. Using a mixing spoon stir in flour mixture until moistened. Stir in pecans.
Spread batter evenly into prepared baking pan. Place pan in oven. Bake 40 to 45 minutes, turning half way through bake time, or until a wooden toothpick comes out with a wet crumb when inserted into the center of the batter. Let cool 30 minutes. Cut into squares. Store in an airtight container up to 3 days, or freeze up to 1 month.