Blondies....the "un" Brownie

It was sometime last year that my friend Shane (Culinary Alchemy), over at BakeSpace, posted a recipe for his delectable blondies. It kinda went viral..... at least it did with the folks we chat with at BakeSpace. I was a little unsure about them, however, since I'm a brownie lover..... I wasn't so sure I would like something so un-chocolate. Michele (My Italian Grandmother)  added some chocolate chips and called them "Blondies with Low Lights" and raved over them. Finally, I broke down and made a batch....and another....and another. Guess what? I like them better than brownies. Who'd a thunk it? Check out Shane's original blog post: Blondies- The UN-Chocolate "Brownie"  I almost followed his recipe:

Blondies

Printable Recipe

Ingredients:

3/4 cup Unsalted Butter
1 1/2 cup Light Brown Sugar
1/2 cup Dark brown Sugar
2 Large eggs
1 large Egg Yolk
1 1/2 tsp Vanilla
2 tsp Baking Powder
1 1/4 cups AP Flour
1 tsp Kosher Salt
1 Cup Chopped Pecans
(optional) 1/4 cup Heath Toffee Chips

Directions:

Line a 13x9 pan with parchment.




Preheat oven to 350 degrees.

In a sauce pan, melt butter.

Stir in the brown sugars, stirring until "melted' and the mixture just begins to bubble (This is similar to making a Pecan pie)---heed the "just begins to bubble" part. If it cooks too long, your blondies will be as hard as a rock.

Whisk eggs and yolks together with Vanilla.

Pour in the eggs in a steady stream, while whisking constantly to prevent scrambling.


In a small bowl, whisk flour, baking powder and salt.


Fold Flour into the egg mixture.

Fold in Pecans and toffee chips (if using)



Bake 35-40 minutes (5 minutes less for dark pans)

Remove from oven and cool on a rack.

Lift via parchment and cut when cooled.