Platinum Blondies

• 3/4 cup brown sugar, light plus 2 Tbs., packed
• 1 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup butter, unsalted (1 stick), melted
• 1 1/2 cups flour, all-purpose
• 1/2 teaspoon baking powder
• 18 teaspoon salt
• 1/2 cup pecans toasted, chopped
• 3/4 cup white chocolate chips (4 oz.)

1. Position rack in center of oven and preheat to 325F (160C).
2. Line with foil and spray with cooking spray an 8-inch square baking pan at least 1 1/2 inches high.
3. Using an electric mixer or mixing by hand with a whisk, beat together the sugar and egg until light and fluffy, about 3 to 4 minutes.
4. Add the vanilla extract and melted butter; beat to mix well but do not overmix.
5. In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture using a spatula; mix until just incorporated.
6. Do not overmix!
7. With spatula, fold in the pecans and white chocolate chips.
8. Spoon batter into the prepared pan using a flat spatula to smooth the top.
9. Bake for 22 to 25 minutes, until the top is light golden, shiny and cracked, and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry either).
10. Remove pan from oven and place on a wire rack to cool completely.
11. Remove from pan by lifting foil out and peeling it away from blondies.
12. Cut into 2-inch squares.
13. Store immediately by wrapping well and placing in an airtight container; store at room temperature for up to 3 days, or freeze for up to 2 months.

brown sugar, eggs, vanilla, butter, flour, baking powder, salt, pecans, white chocolate chips

Taken from recipeland.com/recipe/v/platinum-blondies-50204 (may not work)