Blondie

• Softened unsalted butter and all-purpose flour, for preparing the baking pan
• 1 stick plus 2 tablespoons (5 ounces) unsalted butter
• 1/2 cup (packed) light brown sugar
• 1/2 cup (packed) dark brown sugar
• 1/4 cup honey
• 1 large egg, at room temperature
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 cup chocolate chips*
• 1/3 cup chopped raw pecans
• *We prefer chocolate with 60 percent cocoa content or higher. If you are a chocolate lover, increase to 2/3 cup chocolate chips.

1. Preheat the oven to 350u0b0F. Grease an 8 x 8-inch baking pan with softened butter and dust the pan with flour. In a small saucepan over low heat (or in a small, microwave-safe bowl in a microwave oven), melt the butter and set aside to cool.
2. In a large bowl, whisk together the melted butter, sugars, honey, egg, salt and vanilla extract until smooth. Add the flour and chocolate chips, and mix together with a wooden spoon or a rubber spatula. Spread the batter in the prepared baking pan. Smooth out the top and edges, and then top with the pecans.
3. Bake for 25 minutes, or until the center is just set and the edges are barely golden. The blondies will be fully set when cool. Cool completely before cutting the blondies into 16, 2 x 2-inch squares.

butter, butter, light brown sugar, brown sugar, ubc, egg, salt, vanilla, flour, chocolate chips, pecans, cocoa

Taken from www.epicurious.com/recipes/member/views/blondie-52955391 (may not work)