1 1/2 cups firmly packed brown sugar
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup coarsely chopped pecans, toasted
1 cup white baking chips
Melt butter in heavy 2-quart saucepan over medium-high heat. Continue cooking, watching closely, 5 minutes or until butter foams and turns deep golden brown. Immediately remove from heat; pour into bowl. Refrigerate 15 minutes.
Heat oven to 375ºF. Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Spray bottom of foil-lined pan with no-stick cooking spray; set aside.
Add brown sugar, egg and vanilla to cooled browned butter; mix well. Add flour, baking powder and salt; stir just until combined. Stir in pecans and white baking chips. Spread into prepared pan.
Bake 19-23 minutes or until golden brown around edges and toothpick inserted in center comes out clean. Cool completely.
Lift blondies from pan, using foil ends. Cut into squares.
- To toast pecans, heat oven to 350°F. Spread nuts evenly onto ungreased baking sheet. Bake, stirring occasionally, 5-10 minutes or until lightly browned.
- This recipe can be baked in 8-inch square baking pan. Cut ingredient amounts in half. Bake 18-20 minutes or until toothpick inserted in center comes out clean.