These Chocolate Pecan Blondies are a delightful twist on the classic Congo Bars, offering a rich and chewy texture with a hint of chocolate and nutty goodness.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
Lightly grease a 9x13-inch baking dish and set it aside.
Use parchment paper for easier removal of the blondies.
In a mixing bowl, sift together the flour, baking powder, and salt.
Sifting helps to evenly distribute the baking powder and salt.
In another bowl, cream the butter and brown sugar until light and fluffy.
Ensure the butter is softened for easier mixing.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Mix until the eggs are fully incorporated for a smooth batter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the blondies tender.
Fold in the chopped pecans and chocolate chips.
Ensure the mix-ins are evenly distributed throughout the batter.
Spread the batter evenly in the prepared baking dish.
Use a spatula to smooth the top for even baking.
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Check for doneness a few minutes early to avoid overbaking.
Allow the blondies to cool in the dish for 20 minutes before cutting into bars.
Use a serrated knife for clean cuts.
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