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Best Ever Bakery Blondie Formulation with Pecan and White Chocolate

Blondies are a classic bar cookie and the perfect afternoon snack. They are chewy and caramel flavored with vanilla.
Blondie.Blog

These iconic bars are sure to be a hit! We toast our pecans before adding them to the bars to really add a dynamic crunch and distinct pecan flavor to them. Use high quality white chocolate chips. It makes all the difference in the final product. As a general rule, be very careful not to overbake the blondies. They dry out easily when overdone. Start checking the oven a few minutes before they are expected to be done.

Pecan White Chocolate Blondies

Yield 2 half-sheet pans (48 bars per sheet)

Procedure:

  • Whisk flour, baking powder, and salt together in medium bowl; set aside.
  • In a 5-gallon mixer using a paddle attachment, combine the melted butter and brown sugar together until smooth, about 3 minutes. Add eggs and vanilla and mix well 2 minutes. Using rubber spatula, scrape down the sides of the bowl.
  • Add the dry ingredients into egg mixture until just combined, about one minute; do not over-mix.
  •  Fold in chocolate and nuts.
  • Scale batter into well-greased prepared standard half sheet baking pan (4lb 9 oz. each) smoothing top with rubber spatula.
  • Bake at 350 degrees F until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool to room temperature. Cut into 2-inch squares and serve. 48 per sheet pan.

Would you like to make these at home but maybe not in such a bulk amount? Our home baker’s version is below.

Homemade Caramel Pecan Blondies

1 ½ cups Panhandle Milling unbleached all-purpose flour

1 teaspoon baking powder

½ teaspoon table salt

¾ cup unsalted butter, melted and cooled

1 ½ cups packed light brown sugar

2 large eggs, lightly beaten

1Tbsp. vanilla extract

1 cup white chocolate chips

1 cup pecans, toasted and cooled

Directions:

  • Whisk flour, baking powder, and salt together in medium bowl; set aside.
  • Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well.
  • Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared 9 X 13 inch baking pan, smoothing top with rubber spatula.
  • Bake 350 degrees F until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Cut into 2-inch squares and serve.