Blondies

3/4 cup + 2 TBS firmly packed light brown sugar
1 large egg
2 tsp vanilla extract
8 TBS (1 stick) unsalted butter, melted
3/4 c. all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
1 c. chopped pecans, toasted
4 oz. white chocolate, chopped, or 3/4 c. white choc. chips
(Makes 16 2" squares)

Oven @ 325 degrees.

Lightly butter 8-in. sq. pan (with sides at least 1 1/2 in. high). Using electric mixer, beat together egg and sugar until light and fluffly (about 3 min.) Add vanilla and melted butter - mix well. In a small bowl, combine flour, soda and salt. Add to butter mix, beating until just incorporated. DO NOT OVERMIX. Using a spoon, stir in chocolate and pecans.

Pour batter into pan and smooth the top. Bake for 25-30 min., until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry). Cool in pan on wire rack. Store at room temp., well-wrapped, for up to 3 days or frozen for up to 2 months. Thaw before serving. (If they last that long!!)