122: Pecan (and Walnut) Blondies

One night, Alex asked me if I was going to bake anything. I honestly didn’t really feel like baking, but the thing I get tired of the most is looking for recipes to make when I don’t feel like cooking. I told him that if he found a recipe, I would make it as long as he helped me and kept me company in the kitchen. He found the recipe for Pecan Blondies in the Pillsbury: Best Cookies Cookbook. I haven’t wanted chocolate very much recently, so this sounded great to me.

Pecan Blondies

1 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened (1 stick)
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
(Browned Butter Frosting, which i wasn’t going to make)

Beat together sugar, brown sugar, and 1/2 cup butter until light and fluffy. Add vanilla and eggs. Add flour, baking powder, and salt. Stir in 1/2 cup pecans. Spread in greased 13×9 pan and bake at 350F for 23-33 minutes or until toothpick inserted in center comes out clean.

I used margarine in this recipe. I discovered that I didn’t have many pecans, so I used a mixture of pecans and walnuts instead. I think I baked this for about 25 minutes, although I can’t remember for sure.

These were okay. White and brown sugars have different flavors, and I thought that they were too sweet from the white sugar. I would have preferred for this recipe to have had the full amount of sugar be brown sugar to give it a nice complexity. Browned Butter Frosting probably would have given it the right flavor, but I’m afraid it would have also made it way too sweet. The texture of the blondies was good.

I’m not sure if I would make these again. This recipe didn’t do too much for me. If I make it again, I might try using 1.5 cups brown sugar instead of the mixture of sugars.

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