Blondies

• 1/2 cup (1 stick) unsalted butter, plus more for greasing pan
• 1 13 cups flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch of salt
• 3/4 cup plus 2 tablespoons sugar
• 1 tablespoon molasses
• 1 egg, lightly beaten
• 23 cup white chocolate chips (semisweet chocolate chips may be substituted)
• 1/4 cup coarsely chopped Heath Bar
• 1/2 cup pecans, coarsely chopped

1. Preheat the oven to 325 degrees.
2. Butter an 8-inch square pan.
3. In a medium bowl, combine the flour, baking powder, baking soda and salt.
4. In a medium saucepan, melt the butter.
5. When hot, stir in the sugar and molasses and transfer to a large bowl to cool.
6. When cool, whisk in the egg until slightly fluffy.
7. Mix in the flour mixture until just combined, then fold in the white chocolate chips, Heath Bar and pecans.
8. Transfer to the prepared pan.
9. Bake until golden and a toothpick inserted into the middle comes out with crumbs adhering to it, 30 to 35 minutes.
10. Cool and cut.

unsalted butter, flour, baking powder, baking soda, salt, sugar, molasses, egg, white chocolate chips, bar, pecans

Taken from cooking.nytimes.com/recipes/1017665 (may not work)