Blondies with Pecans and Chocolate Chips – a secret too delicious to keep

Do you have one of those signature recipes that earns compliments every time you make it? One of those dishes that’s such a crowd pleaser that when someone asks you for the recipe you almost hate to give it out because you don’t want it to become someone else’s hallmark?

Well, I’m about to share one of mine.

Years ago, when resources like epicurious.com and the Food Network were relatively new, I subscribed to Bon Appetit magazine. I shied away from many of the recipes because of intense preparation times or long lists of hard-to-find ingredients. However, I have kept a folder of torn out pages to remember my successful endeavors.

This recipe for Blondies with Pecans and Chocolate Chips from the magazine’s R.S.V.P. section where they published restaurant recipes requested by the readers, ranks my all-time favorite. Though my sweet tooth definitely creates a bias towards desserts, I love this recipe because the delicious end-result belies its simplicity.

My pages from the July 1998 issue [photo] and the online version of the recipe may have outlasted the establishment, S’Moores Caffe in Augusta, Georgia, but as far as I’m concerned, the appeal of this sweet treat is timeless.

Do you have a recipe that you love to serve but loathe to share?

Blondies with Pecans and Chocolate Chips

Makes about 24

Ingredients:

• 2 cups all purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ¼ teaspoon baking soda
• 10 tablespoons (1 ¼ sticks) unsalted butter
• 2 cups (packed) golden brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ¾ cup semisweet chocolate chips (about 4 ½ ounces)*
• ¾ cup chopped pecans (about 3 ounces)*

Directions:

1. Preheat oven to 350˚F.
2. Butter and flour 13x9x2-inch baking pan.
3. Mix flour, baking powder, salt and baking soda in medium bowl.
4. Melt butter in large saucepan over low heat. Remove saucepan from heat.
5. Add sugar and whisk to blend. Whisk in eggs and vanilla extract.
6. Gradually stir in flour mixture (batter will be thick).
7. Spread batter in prepared pan. Sprinkle with chocolate chips and pecans.**
8. Bake blondies until tester inserted into center comes out with moist crumbs attached, about 25 minutes.
9. Cool blondies in pan on rack.Cover and let stand at room temperature. Cut into squares and serve.***

Can be prepared 1 day ahead.

Maria’s tips:

*I have substituted and omitted the chips and nuts depending on taste preferences or what I had in the cabinet.

**I suggest you press the chips and nuts into the batter a little bit.

***A scoop of vanilla ice cream on top makes for an extra-special dessert!

Maria Guerra is the Senior Vice President of Mom Central Consulting, “mom” to her dog, Farley, and proud aunt of Alex and Thomas. She fancies herself an excellent baker.

Stacy DeBroff

Stacy DeBroff, founder and CEO of Mom Central.com and social and digital consultancy, Influence Central, is a social media strategist, attorney, and best-selling parenting author. A sought-after expert for national media, she trend-spots regularly with national brands and speaks frequently to national and international audiences on a wide range of subjects, including influencer marketing, social media, entrepreneurship, and consumer trends. A passionate cook, gardener, reader, and tennis player, she adores this new chapter of post-college-age parenting.