- 16
Ingredients
- 2 cups (10 ounces) all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 3/4 cups packed (12 1/4 ounces) brown sugar
- 5 tablespoons unsalted butter, melted
- 1 large egg plus 2 large whites, room temperature
- 4 teaspoons vanilla extract
- 1 1/2 teaspoons cider vinegar
- 2 ounces bittersweet chocolate, chopped fine
- 1/4 cup pecans, toasted and chopped
Preparation
Step 1
1. Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Lightly spray with vegetable oil spray.
2. Whisk flour, salt, and baking soda together in bowl. Whisk sugar, melted butter, egg and whites, vanilla, and vinegar together in large bowl until smooth. Stir in flour mixture, chocolate, and pecans with rubber spatula until just combined.
3. Transfer batter to prepared pan and smooth top. Bake until toothpick inserted in center comes out with few moist crumbs attached, 17 to 20 minutes, rotating pan halfway through baking. Let blondies cool completely in pan on wire rack, about 2 hours. Using foil overhang, lift blondies out of pan. Cut into 16 pieces and serve.