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Sunday, September 16, 2012

White Chocolate Crunchy Squares

Another huge success at the Office. They are actually Blondies from the Joy of Baking. The recipe suggested to bake them for 25-30 minutes - I chose the 30 minutes and they came out a teeny bit dry, but nevertheless delicious.  Around 27 minutes should do the trick in my oven.

I have also found that lining my doughty 8-inch square Magic Line baking pan with foil prevents drying out at the edges; I was feeling a bit lazy and took a short cut, simply spraying Bakers' Joy on the inside of the pan. Probably any kind of blondie/brownie/square would benefit from a lining of foil.

Here is the recipe:

3/4 cup pecan halves
1/2 cup unsalted butter
1 cup flour
1/4 tsp. salt (or a bit less)
1/4 tsp. baking soda
1 large egg
3/4 cup packed light brown sugar
1 tsp. vanilla
3.5 oz. bar of Lindt white eating chocolate, coarsely chopped into chips

Oven must be at 350 degrees F, rack in center. Prepare 8x8 pan with foil and Baker's Joy as described above.
Place pecans on baking sheet and toast for 8-10 minutes. Remove from oven, let cool and chop into coarse pieces.
Melt butter in saucepan; remove from heat, let cool to room temperature.
In bowl whisk flour, salt and baking soda.
In mixer bowl, beat egg and brown sugar until light and fluffy, about 3 minutes.
Beat in vanilla and melted butter.
Scrape sides of bowl and add in flour mixture until just incorporated.
Add in pecans and chocolate.
Pour batter into pan and bake until top is dry, golden brown and a toothpick comes out with just a few moist crumbs. (25-30 mins.)
Remove pan from oven and place on wire rack. Holding sides of foil, remove whole 8 inch square from pan and place on wire rack to cool completely.
Cut into squares. Store, covered, for 2-3 days or freeze for longer time.

Makes 16 blondies.