Fond of Blonde

 I have this bakebook and let me tell you, it's a vault of goodness.  Everything I've made from it is completely delicious.  Including this blondie.  I've always been a fan of blondies.  It brings me back to college when I'd go to Applebee's with my friends.  For dessert, I'd always order the blondie with ice cream and maple caramel sauce.  So-rich-you-need-a-glass-of-milk-to-wash-it-down kind of good.  I had a hankerin for a blondie and since living in Austin, I can't tell you the last time I went to a chain restaurant.  Which is fine by me.  Except for missing out on that blondie at Applebee's.  Thank goodness for this recipe.

Blondies

The Hummingbird Bakery

5 oz white chocolate, roughly chopped

1 stick unsalted butter

3/4 cup sugar
2 eggs

1 1/2 tsp pure vanilla extract

1 1/2 cups all-purpose flour
Pinch salt

1 cup shelled pecans, chopped
9x13 inch baking pan lined with parchment paper

Preheat oven to 325 F.
In a heatproof bowl over a saucepan of simmering water, place chocolate and butter (do not let the base of the bowl touch the water). Leave until melted and smooth.
Remove from heat. Add sugar and stir until well incorporated. Add eggs and vanilla, stirring briskly so that you don’t allow the eggs to scramble. Don’t worry if the mixture looks as if it is starting to split. Add flour, salt and pecans and stir until well combined and the nuts are evenly dispersed.
Spoon mixture into prepared baking pan and bake in preheated oven for 35 to 40 minutes or until golden brown and the centre is still soft. Let cool completely.
Makes 12 to 15 portions.