I love pecans – they were my Dad’s favorite nut. I can remember him sitting in his armchair, cracking open shelled pecans with his nut cracker. If you love pecans, you will love adding this recipe to your list of “favs”. It’s in bar-form, so super easy to prepare. 1 bowl, and no mixer needed. It’s full of pecans, and chewy like a brownie. A sprinkling of flaked sea salt on top gives it a delicious sweet/savory vibe.

RECIPE FOR SALTED PECAN BLONDIES

Preheat oven to 375 degrees. Prepare 9″ x 13″ pan with cooking spray, then line with parchment paper. Press into the corners. This will allow you to quickly release the slab of blondies, and slice them easily.

INGREDIENTS:

• 1 c unsalted butter, melted
• 2 c light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 c all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 c pecans, coarsely chopped (another 1/4 c for garnish
• flaked sea salt (for sprinkling after baking)

Combine melted butter and brown sugar in a large bowl, using a hand whisk. Add eggs, and vanilla, and stir to combine.

Add flour, baking powder, salt, and pecans to the egg mixture. Fold together using a rubber spatula. Mix til well-incorporated.

Pour batter into prepared pan, and spread to the edges. Top with 1/4 c chopped pecans.

Bake for 20 – 25 min. The edges should begin to brown, and the center should be a very light brown. Perfect timing for my oven was 25 minutes exactly.

While still hot, sprinkle lightly with some flaked sea salt. Allow to cool completely before cutting into squares. Remove parchment paper and slab of blondies together onto a cutting board to slice.

These are best served at room temp. They can be frozen well for up to 3 mo. They will last for about 10 days in a covered container in the refrigerator, or at room temp for about 5 days. (although I doubt they will last that long!).