Whole-Grain Pecan Blondies

• 6 tablespoons unsalted butter
• 1/4 cup canola oil
• 1 cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs, lightly beaten
• 6.75 ounces white whole-wheat flour (about 1 1/2 cups)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup chopped pecans, toasted
• Baking spray with flour
• 16 toasted pecan halves

1. Preheat oven to 350u0b0.
2. Place butter, oil, and sugar in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Pour mixture into a large bowl; cool 8 minutes. Stir in vanilla and eggs.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl; stir with a whisk. Add flour mixture and chopped pecans to butter mixture; stir until completely combined.
4. Scrape mixture into an 8-inch square light-colored metal baking pan coated with baking spray. Smooth top. Arrange pecan halves in 4 x 4 rows. Bake at 350u0b0 for 24 minutes. Cool completely in pan on a wire rack. Cut into 16 squares.
5. Whole-Grain Butterscotch Blondies: Omit 1/3 cup chopped pecans and pecan halves. Follow instructions through step 3; stir 1/4 cup butterscotch morsels into flour and butter mixture. Proceed with step CALORIES 189; FAT 6g (sat 1g); SODIUM 78mg
6. Whole-Grain Toffee Blondies: Omit 1/3 cup chopped pecans and pecan halves. Follow instructions through step 3; stir 3 tablespoons almond toffee bits (such as Heath) into flour and butter mixture. Proceed with step 4, sprinkling 2 tablespoons toffee bits evenly over batter before baking. CALORIES 197; FAT 2g (sat 4g); SODIUM 98mg

unsalted butter, canola oil, brown sugar, vanilla, eggs, white, baking powder, salt, pecans, baking spray with, pecan

Taken from www.myrecipes.com/recipe/whole-grain-pecan-blondies (may not work)