As usual, I stumbled upon this recipe while looking for something else. If you’re curious, it was Cheese Danish. I thought I’d master Danish pastry from scratch, but got sidetracked by something promising instant gratification.
The best I can describe these is like pecan pie in blondie form. With all the sugar I worried they’d be too sweet, but they’re just right thanks to the nuts which balance things out. Ann from Thibeault’s table added the chocolate chips and I wouldn’t have these any other way, but if you are a pecan purist then I can see going without. These were great, a surprise hit with the kids, and I’d definitely make them again.
This half version makes a 9 inch pan. For the full batch, double and use a 15×10 inch jelly roll.
- 1/2 cup all purpose flour 2.25 oz
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter softened
- 1 cup firmly packed brown sugar
- 1 large egg
- 1 ½ teaspoons vanilla
- 1 cup pecans toasted and chopped
- 1 cup more or less dark or semi-sweet chocolate chips
- Preheat oven to 350. Toast the pecans (if you haven’t already) by laying them on a cookie sheet and baking for about 8to 10 minutes. Chop them.
- Line a 9 inch square pan with foil and spray foil with cooking spray or rub with butter.
- Thoroughly mix together flour, baking powder and salt. Cream the butter and sugar on high speed. Reduce speed slightly and beat in the egg. Add the vanilla. Add the flour mixture and stir until it’s blended in.
- Spread the mixture evenly in the pan. Sprinkle with nuts and most of the chocolate chips. Bake for about 20 minutes or until cookies are almost set. Do not overbake.
- Remove from oven and sprinkle remaining chips over hot bars. Let cool completely. Lift foil from pan, set bars on a cookie sheet and score into 12 or 16 bars.