Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Butter-Pecan Blondies 4.0 (8) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 1, 2018 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Yield: 24 bars Blondies prove that pantry staples like flour, brown sugar, butter, and eggs can be spun into pure gold—and without a mixer, at that. Amp up their flavor with a touch of dark rum and a tumble of toasted pecans, and a new favorite is born. Ingredients 1 ½ cups whole pecans 2 sticks unsalted butter, melted, plus more for brushing 2 cups unbleached all-purpose flour, plus more for dusting 1 ½ teaspoons kosher salt 2 cups light-brown sugar, plus 2 tablespoons for sprinkling 2 large eggs, room temperature 1 tablespoon pure vanilla extract 1 tablespoon dark rum (optional) Directions Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop. Brush a 9-by-13-inch baking dish with butter, then dust with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs; whisk until combined. Add vanilla and rum. Fold in flour mixture with a spatula until just combined (do not overmix). Fold in half of nuts. Transfer batter to prepared dish; smooth top with an offset spatula. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes. Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days. Ren Fuller Variations If you'd rather not use rum, increase the amount of vanilla to 4 teaspoons. Print