Blondie with Pecan Nuts

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Blondies are a popular dessert that resembles a beige-colored cake or pie. In simple terms, blondies are brownies made from white chocolate. Some even call them “white brownies,” but in reality, they are a separate dessert with their own unique texture and taste.

The history of blondies dates back to 20th-century America. They are believed to have emerged as an alternative to traditional chocolate brownies, initially created for those who prefer more delicate and lighter desserts.

A distinctive feature of this recipe version is the addition of cornstarch to the batter. It gives the batter a more uniform and “chewy” texture.

The taste of these blondies is sweet and delicate, filled with the aroma of vanilla, with a crispy crust on the outside and a soft, slightly moist texture inside.

Pecan nuts add a crunchy texture and a slightly salty aftertaste, making the blondies even more interesting.

⏱ Cooking time — 1 hours and 50 minutes overall. Includes 30 minutes of preparation and cooking + 1 hours and 20 minutes unattended.

🥣 Ingredients

🍽 For 9 to 16 squares:

• 220 g (7,8 oz) unsalted butter, plus extra for greasing the pan
• 240 g (8,5 oz) white chocolate
• 320 g (11,3 oz) granulated sugar
• 1 tsp. vanilla extract
• 2 eggs, lightly beaten with a whisk
• 250 g (8,8 oz) all-purpose flour
• 30 g (1,1 oz) cornstarch
• ½ tsp baking soda
• 1 tsp. baking powder
• pinch of salt

 🔪 Directions

Preheat the oven to 180°C (360°F).

Melt the butter (5 minutes)

Transfer 220 g of unsalted butter to a saucepan and melt it over low heat.

Prepare the sugar-egg mixture (10 minutes)

In the meantime, measure 320 g of white sugar into a large bowl, break 2 eggs into a separate bowl and beat them with a fork.

Set the beaten eggs aside.

Pour the melted butter into the sugar, vigorously whisking the mixture. Beat the eggs again slightly with a fork and add to the sugar mixture. Whisk until homogeneous.

Add 1 tsp. of vanilla essence and set the bowl aside.

Prepare the dough (10 minutes)

Sift 250 g of all-purpose wheat flour into another large bowl. Also sift 30 g of cornstarch, 1 tsp. of baking powder, and ½ tsp. of soda into the same bowl.

Add a pinch of salt. Pour the egg-sugar mixture in three to four parts, vigorously whisking the contents of the bowl each time.

Mix the dough with a whisk as much as possible, then switch to a silicone spatula.

Adding nuts and chocolate (5 minutes)

Set aside 16 pecan nuts for garnishing the top of the blondies, and chop the rest.

Add the chopped nuts to the dough. Also add 240 g of white chocolate. Stir until uniform.

Preparation of the form and baking (40 minutes)

Line the bottom of a baking form with parchment paper and grease it and the sides of the form with butter. Place the dough in the form and level it out.

Visually or using a ruler, divide the dough into 9 (3×3) or 16 (4×4) squares and make notches with a knife. Place one nut in the center of each square.

Bake in the oven at 180 °C (360 °F) for 35-40 minutes.

Cooling and cutting the blondies (40 minutes)

The outside of the blondies will have a crispy crust, while the inside will remain soft and moist.

Move the blondie form onto a cooling rack. Once it has cooled down a bit, remove the blondies from the form and let them cool completely on the rack. After that, transfer them to a board and cut them into squares.

🌶Variations

1. Brown Sugar. Replace half of the white sugar with brown sugar to give the blondie a caramel flavor and slightly chewier texture. Replace half of the white sugar with brown sugar to give the blondie a caramel flavor and slightly chewier texture.
2. Spices. Add a pinch of cinnamon or nutmeg to the dry ingredients to impart a warm, spicy flavor that complements the sweetness of the blondie.
3. Nuts. Experiment with different nuts, such as walnuts, almonds, or hazelnuts instead of pecans. Each type of nut will give the blondie a unique flavor and texture.
4. Dried Fruits. Add some dried cranberries, raisins, or chopped dried apricots to the batter to make the flavor more diverse.
5. Citrus Zest. Add the grated zest of one lemon or orange to the batter for a fresh, bright aroma.
6. Toppings. Drizzle cooled blondies with melted chocolate or caramel sauce. You can also sprinkle sea salt on top of the blondies before baking to create a contrast of sweet and salty.

🥡How to Store

Cooling

Before storing, allow the blondies to completely cool on a wire rack at room temperature. This will prevent them from getting soggy due to trapped moisture.

In the Refrigerator

Transfer the cooled blondies to an airtight container and store in the refrigerator for up to one week. Refrigerating will help maintain their freshness and texture.

Freezing

To store the blondies for a longer period, wrap individual pieces in plastic wrap or aluminum foil and place them in an airtight container or a freezer-safe zip-top bag. Label and date the container and freeze for up to 3 months.

Defrosting and Reheating

To enjoy the blondies at their best, defrost them in the refrigerator overnight if frozen, then reheat in a preheated oven at 150°C (300°F) for 5-10 minutes or until fully warmed. Alternatively, you can use the microwave at medium power for 20-30 seconds. This will restore the soft and moist texture of the blondies.