Pecan blondies

blonde ambition

If chocolate’s not your thing, try these Pecan Blondies. For such an easy effort, the payoff is huge.

INGREDIENTS:

Blondies

  • 196 g ( 1 1/2 C + 1 T ) all-purpose flour, sifted

  • 3/4 tsp. baking powder

  • 1 tsp. kosher salt (like Diamond, half amount if using Morton)

  • 120 g ( 1/2 C + 2 tsp. ) dark brown sugar ( lightly packed, organic, vegan-friendly)

  • 80 g (5 T ) light brown sugar (lightly packed, organic, vegan-friendly)

  • 50 g (1/2 C ) powder sugar

  • 130 g ( 1/2 C + 1 T ) vegan butter, melted

  • 100 g (9 T ) aquafaba ( chickpea liquid, room temp.)

  • 2 tsp. vanilla extract (pure)

  • 125 g (1 C ) roasted pecans

Optional Salted Caramel Sauce

  • 200 g ( 1 C ) caster/ superfine or granulated sugar (organic, vegan-friendly)

  • 1/4 C water

  • 3/4 C heavy whipping cream, vegan ( I use Silk )

  • 42 g (3 T) vegan butter (unsalted preferred)

  • 1/4 tsp baking soda

  • 1 tsp. pure vanilla extract

  • 1/2- 1 tsp. salt (may want to use a bit less if using salted butter)

    *see method here*

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crackle top

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In the mix

Making sure that the sugar fully dissolves into the aquafaba will ensure a shiny, crackly top.


You will need:

  • 8” x 8” baking pan

  • One large bowl (for whipping aquafaba and sugar )

  • One medium-sized bowl (for dry ingredients)

  • A few small bowls

  • 1 medium heavy-bottom saucepot (for making caramel)

  • Hand or stand mixer

  • Cooling rack

  • Whisk, spatula, + pastry brush

  • Sifter or fine mesh sieve

  • Small cookie sheet (for roasting nuts)

  • Parchment paper



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blondie hammock

I like to use parchment paper for easy removal of the blondies (I’ve never gotten buttered foil not to be a complete and utter disaster, but that’s just me). Set the pan on the paper and then trace with a pen. Cut out to line the pan on both sides. This makes it super easy to remove your blondies when cooled.

Prep

  • Melt butter

  • Bring aquafaba and heavy cream (if making caramel) to room temp.

  • Line pan with parchment paper

  • Roast pecans




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Brown sugar

Blondies are oddly all about the brown sugar.

DIRECTIONS:

Preheat oven to 350° F

  1. Spread pecans out onto a baking sheet and place on the middle rack of the oven to bake for 8-10 minutes or until fragrant and slightly toasted.

  2. Add toasted nuts to a food processor

  3. In a medium-size saucepot, melt the butter on medium heat. Add the salt, baking powder, and vanilla and give it a mix- set aside.

  4. Add aquafaba and sugars to a large bowl or the bowl of your stand mixer. Beat them together for about 3-4 minutes on medium-high or until the mixture has thickened and become a pale yellow color.

  5. Pour in the melted butter mixture and beat again for another 2 minutes.

  6. Sift in the flour to the bowl and fold into the butter/sugar mixture with a spatula until there are no more dry spots and everything is nicely combined.

  7. Scoop the batter into your prepared 8” x 8” pan, then smooth with a spatula.

  8. Place the blondies on the middle rack and bake 32-35 minutes (depending on your oven and your pan ) or until a toothpick comes out mostly clean- don’t overbake.

  9. If you’re going to make the caramel, now is a good time. Again, check this brownie recipe for the method.

  10. Remove the blondies from the oven and allow them to cool (in the pan) for at least 1 hour. Then remove from the pan with your blondie hammock, then cut into squares.

  11. Enjoy!

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Top it off

Pouring some caramel sauce on top of these blondies takes them to rock-star level.

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I hope you give this recipe a try and share them with someone you love. If you do, let me know how it turned out!

Thanks for spending some time,

xxx Debbie xxx