Blondies

These scrumptious bars, sometimes known as butterscotch brownies, are a pecan lover’s dream.

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

6 tablespoons butter or margarine

13⁄4 cups packed light brown sugar

2 teaspoons vanilla extract

2 large eggs

11⁄2 cups pecans (6 ounces), coarsely chopped

• Preheat oven to 350°F. Grease 13" by 9" baking pan. In small bowl, with wire whisk, stir flour, baking powder, and salt.
• In 3-quart saucepan, melt butter over low heat. Remove from heat. With wooden spoon, stir in brown sugar and vanilla; add eggs, stirring until well blended. Stir flour mixture into sugar mixture just until blended. Stir in pecans. Spread batter evenly in prepared pan.
• Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes. Do not overbake; blondies will firm as they cool. Cool completely in pan on wire rack.
• When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

Makes 24 blondies.

Prep: 10 minutes

Bake: 30 minutes