This is one of those recipes that I think I should probably not say too much about but let the photo, the universal adoration for this timeless treat and nostalgia do the trick.

Am I right? Are you brainstorming excuses for why you need to go directly to the kitchen and bake up a batch?

If so, I totally understand but unfortunately I’m not going to be able to exercise that much-needed self restraint and not talk about these chewy, brown sugar, chocolatey-pecan bars. Sorry, folks! Brace yourselves!

For some strange reason, over the years, I’ve never shared a simple, classic blondie recipe. I’ve certainly shared some fancy ones, like this Caramelized White Chocolate Pecan version, these Pumpkin Chocolate Chip Blondies, even a peanut butter version—but never the simple, basic, beloved chocolate and nut filled bar, and it’s about time I remedied that!

Because these are just so darn good and so easy to make too—no mixer needed! I use bittersweet chocolate chips and toasted pecans but you could totally swap in semisweet or even some white chocolate or walnuts or leave the nuts out altogether, depending on your preference. So customizable!

And so right for now too, just as the weather is starting to warm up and we can plan for all those picnics, bbq’s and other outdoor celebrations.

Just imagine everyone’s faces when you show up with a tray of these! I know from personal experience recently when these were pretty much inhaled in my sister’s backyard!

So…have you come up with a plausible excuse to make these yet? If not, no worries, the mere fact that it’s the weekend is reason enough! Speaking of which, have a wonderful and safe one filled with blondies (I hope) and I’ll see you next week with more food and fun as we head into the second half of April!!xoxo

Classic Blondies

Makes 2 dozen squares

Prep Time: 15 minutes, plus some cooling time; Bake Time: 22-24 minutes

Ingredients

• 1 ½ cups unbleached, all-purpose flour

• 1 ½ teaspoons baking powder

• 12 tablespoons (1 ½ sticks) unsalted butter, plus a little extra for greasing the pan

• 1 ½ cups brown sugar, packed (can be light or dark)

• ¾ teaspoon salt

• 1 ½ tablespoons vanilla extract

• 1 large egg, room temperature

• 1 cup toasted pecans, roughly chopped

• Generous cup of dark chocolate chips (I used a 10 ounce bag of Ghirardelli 60% bittersweet chocolate baking chips)

The Recipe

1. Make sure oven rack is centered and preheat to 350ºF. Grease a 9x13-inch baking pan and line with parchment paper so that it hangs over the long edges. Set aside.

2. In a medium bowl, whisk together the flour and baking powder and set aside.

3. In a medium heavyweight saucepan, over medium heat, melt the butter, brown sugar and salt together, stirring often. Remove from the heat and stir in the vanilla. Let the mixture cool to room temperature. To speed things up, I put the pan near an open window. If you’re really in a hurry, stick it in the fridge for 5-7 minutes and check, adding a few more minutes if the mixture is still not at room temp. Once the mixture has cooled, whisk in the egg until well combined. Scrape the mixture into a large bowl and add in the flour mixture. Stir with a spoon just until you can no longer see any traces of flour. Add the pecans and chips and stir in gently.

4. Scrape the mixture into the prepared pan and smooth into an even layer.

5. Bake for 20-24 minutes, until the blondies are set on the edges and top is golden brown. You should start to see some cracks forming and a tester should come out with just a few crumbs clinging to it.

6. Transfer the pan to a wire rack and let the blondies cool completely. Then use the parchment ends to lift the blondies out and cut them into 24 bars. Serve immediately or store at room temperature in an airtight container for a few days. You can definitely make these a day ahead. If so, I would cover the pan with foil and cut them right before you are ready to serve. Less chance of having them dry out.

Enjoy!

Note: Recipe adapted from 100 Cookies by Sarah Keiffer. I subbed in chocolate chips for the white chocolate and increased the amount of pecans.