1 cup lightly packed brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
2 extra large eggs room temperature
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups chopped toasted pecans instructions below
1 lb dark chocolate chips, (approximately 3 cups)
Preheat oven to 350F. Butter an 8x12 or 9x13 pan and lightly dust with flour, tapping off the extra. Cream the soft butter and both sugars in a stand mixer fitted with the paddle attachment. Let the mixer run on high for 3 minutes, stopping to scrape down the sides of the bowl a couple of times. Turn the mixer to low and beat in the extract and then the eggs, one at a time, letting one get incorporated before you add the next. Whisk together the flour, baking soda, and salt, then add it gradually to the mixer, mixing just until combined. Fold in the chocolate and the nuts with the mixer on low, and then finish by hand just to make sure everything is evenly incorporated. Spread the batter into your prepared pan, smoothing it out evenly. Bake for about 35 minutes, or just until set but not over baked. Let cool completely before cutting. If the blondies seem to be browning too quickly, loosely cover with foil toward the end of cooking. To toast pecans: spread them on a dry baking sheet and toast them in a preheated 350F oven for 10 minutes, giving the pan a shake a once or twice during cooking. Let them cool before chopping.