PE­CAN BLONDIES

Grand Magazine - - HOLIDAY TREATS -

Makes 18 tri­an­gles

These one-bowl treats whip up in min­utes and re­quire no equip­ment be­yond a mix­ing bowl and spoon. The melted but­ter, vanilla, and sug­ars de­liver a del­i­cate tof­fee flavour. For a more but­ter­scotch taste, omit the gran­u­lated sugar and use a full cup of de­mer­ara in place of the brown. ½ cup (125 ml) but­ter 2/3 cup (160 ml) packed brown sugar 1/3 cup (80 ml) gran­u­lated sugar 1 large egg 1 ta­ble­spoons (15 ml) vanilla 1 cup (250 ml) all-pur­pose flour ½ tea­spoon (2.5 ml) bak­ing pow­der ¼ tea­spoon (1 ml) salt ½ cup (125 ml) chop choco­late chunks or chips 1 cup (250 ml) chopped pecans, di­vided

1. In a small saucepan, melt the but­ter over medium heat. Set aside to cool.

2. Pre­heat oven to 350°F (175°C). Line an eight-inch (20 x 20 cm) square pan with parch­ment, leav­ing the ex­cess to hang over the sides to act as han­dles for easy re­moval.

3. In a medium bowl, stir to­gether the but­ter and sug­ars, the add the egg, and vanilla, mix­ing un­til smooth. Add the flour, bak­ing pow­der and salt and stir un­til al­most com­bined.

4. Stir in the choco­late chunks and ½ cup of pe­can pieces. Mix un­til just blended. Scrape the bat­ter into the pre­pared pan, spread­ing it evenly with the spat­ula. Sprin­kle with re­main­ing pecans.

5. Bake for 20 to 25 min­utes, or un­til the edges start to pull away from the sides, and the mid­dle is just set. Cool be­fore cut­ting into nine squares, then in half to form 18 tri­an­gles.

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