Ingredients
(Makes 20 blondies)
250g pecans
195g unsalted butter
250g white chocolate
320g light brown sugar
3 medium eggs
2 tsp vanilla extract
250g plain flour
1 tsp baking powder
½ tsp salt
1. Preheat the oven to 170°c
2. Line a 30cm x 20cm brownie tin with parchment paper and place aside
3. Bake the pecans for 8-10 minutes until nicely coloured
4. Place aside to cool for 10 minutes, and reduce the oven to 160°c
5. Sift the flour, salt and baking powder, then place aside
6. Melt the butter in a bowl in the microwave
7. Place the eggs and light brown sugar into the bowl for a stand mixer
8. Using the whisk attachment, mix for 3-4 minutes on high speed
9. Turn the machine off and add the butter and vanilla extract, then whisk on medium for 1 minute
10. Remove the bowl from the machine and add the sifted ingredients
11. Roughly chop the pecans and chocolate, and add to the bowl
12. Fold together until smooth
13. Scrape into the brownie tin and spread level
14. Bake at 160°c for 35-40 minutes then check with a cake skewer – there should be a little mixture left on the skewer
15. Remove from the oven and place aside to cool for at least 2 hours
16. Remove the blondie from the tin
17. Press down the sides to flatten
18. Place into the fridge to chill for 1 hour
19. Cut the edges off the blondie and then cut the slab into 20 pieces: 5 x 4
20. Store the blondies in an airtight container
