If you like recipe contests, Bass Pecans is holding a good one. Send them your favorite pecan recipe and if their judges like it best, you’ll win $1,000. I entered the contest last week and am excited about sending in more recipes, especially since Bass was nice enough to send over a bag of their “Mammoth” pecans. As expected, they were very fresh and tasted so much better than store-bought.
This is a more traditional blondie than the dense and rich ones previously posted. The base is lighter and is a good contrast to the big chunks of pecans which in my opinion, are absolutely necessary. In fact, I wish I’d added butterscotch chips as well because the sweet chips would have been good with the slightly salty (recipe uses salted butter) dough.
And one last note, don’t bother tasting these until they are completely cooled. They were terrible when I pulled them out of the oven — light, almost cakey and slightly egg. But when they cooled, they’d settled into a more dense and non-cakey bar.
Basic Blonde Brownies with Roasted Pecans
1 cup whole pecans plus 1 T. butter
1 ½ sticks (180 grams) butter
1 pound light brown sugar (440 grams) – 2 ¼ cups
3 large eggs
2 tsp vanilla
2 2/3 cups all-purpose flour (360 grams) – spoon and sweep
1/2 tsp salt
2 1/2 tsp baking powder
1 cup butterscotch chips
Preheat oven to 350 degrees F. Line a 13×9 inch pan with foil and spray bottom with cooking sp ray.
Lay the pecans flat in a rimmed pan and bake at 350 for 10 minutes. Remove from oven and toss with the 1 T. butter. Let pecans cool, then chop.
Melt butter in a microwave safe bowl for about a minute. Add the brown sugar and heat for another 30 -60 seconds; stir well. Let cool for 5 minutes, then with a spoon or whisk, beat in the eggs and vanilla. Stir together flour, salt, and baking powder and add to sugar mixture, stirring until almost blended. Stir in the nuts and chips (if using) and stir until all flour has disappeared
Pour into pan and spread flat. Bake for 25 minutes or until brownies appear set. Let cool, then lift from pan and cut into squares. Makes 32.