When an amazing baker like Sarah Kieffer says that she’s been making these blondies for almost two decades, I had to try them. Right? They did not disappoint.
The recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer of The Vanilla Bean Blog. I used espresso, fine sea salt, and dark chocolate chips. We ate them with and without (caramel) ice cream. 🙂
Yield: one 9×13-inch pan of blondies (about 12 large or 24 small)
- 213 g (1 1/2 cups) all-purpose flour
- 1 1/2 tsp baking powder
- 12 T (1 1/2 sticks; 170 g) unsalted butter, cold
- 297 g (1 1/2 cups) light brown sugar, packed
- 3/4 tsp fine sea salt
- 2 T strong coffee, room temperature (I used espresso)
- 1 egg
- 1 1/2 T pure vanilla extract
- 86 g (3/4 cup) pecan halves, toasted and chopped
- 128 g (3/4 cup) bittersweet or semisweet chocolate chips (I used 72% dark chocolate chips)
- Adjust the oven rack to the middle position. Preheat the oven to 350 degrees F, preferably on convection.
- Grease a 9×13-inch metal baking pan with cooking oil spray. Line the pan with parchment paper leaving an overhang on 2 sides. (I clip the overhang with binder clips to keep it in place.)
- Spread the nuts in a single layer on a rimmed baking sheet and toast until lightly browned and fragrant, about 5 minutes. Let cool and then chop; set aside.
- In a medium bowl, whisk the flour and baking powder.
- In a medium saucepan over medium heat, melt the butter, brown sugar, and salt.
- Remove pan from the heat and stir in the coffee until well combined. Let the mixture come to room temperature. (I transferred it to a large bowl to expedite the process at this point.)
- Add the egg and vanilla and whisk to combine. Transfer the mixture to a large bowl (if you haven’t already).
- Add the flour mixture and stir until just combined.
- Add the pecans and chocolate chips and stir gently until incorporated.
- Using an offset spatula, spread the batter evenly into the prepared pan.
- Bake 18 to 24 minutes, until the blondies are set on the edges and the top is golden brown and just beginning to form cracks. A toothpick inserted into the center should come out with just a couple of crumbs.
- Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan. Cut into squares.