Pecan Blondies

1. Heat the oven to 175 C (350 F) and line an 8-inch square baking pan with parchment, leaving an overhang on two sides so you can lift the blondies out later.
2. Melt the butter gently in a small saucepan or the microwave, then whisk in the dark brown sugar until smooth and let the mixture cool for about 5 minutes so it does not cook the egg.
3. Whisk the egg and vanilla into the butter and sugar until the batter looks glossy and slightly thickened.
4. In a separate bowl stir together the flour, baking powder and salt, then fold the dry ingredients into the wet just until no streaks of flour remain, being careful not to overmix.
5. Fold in two-thirds of the chopped pecans, scrape the thick batter into the prepared pan and spread it level, then scatter the remaining pecans over the top.
6. Bake for 22 to 26 minutes, until the edges are set and golden and a toothpick inserted in the center comes out with a few moist crumbs rather than wet batter.
7. Cool the blondies completely in the pan on a rack, then lift them out by the parchment and cut into squares so they keep their chewy texture.

You'll use: Oven · Saucepan · Pan · Whisk · Microwave