The Good Cookie is a book I bought a few years ago and have not used enough. It's not that it doesn't have good recipes in it - it does - but I seem to always go back to my tried & true recipes and I seem to overlook it. But, in an attempt to reassess what cookbooks belong on my dedicated bookshelf and which ones I can do without - because I'm moving - I revisited the book to look for inspiration. And I found this recipe, which turned out to be just killer. The rum is essential, let me tell you! In fact, I doubled the amount to make these extra boozy! Yeah, I'm keeping this book. I gave the blondies, again, to family members because, again, what is a single gal trying to watch her waistline going to do with a big pan of blondies?
Chocolate Chip Pecan Blondies, adapted from The Good Cookie, page 119, by Tish Boyle
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup butter
2 cups firmly packed brown sugar
3 large eggs, at room temperature
2 tsp vanilla
1/4 cup amber rum
1 1/2 cups chopped pecans
1 cup chocolate chips
1. Preheat oven to 350F and line a 9x13" baking dish with parchment paper, or grease & flour it very well.
2. In a medium bowl, whisk together the dry ingredients.
3. In a mixer, beat butter & brown sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in eggs, one at a time. Beat in vanilla and rum. At low speed, mix in the dry ingredients until just combined. Fold in the pecans & chocolate chips.
4. Scrape batter into prepared pan and smooth the top. Bake for 35 - 40 minutes, or until just golden brown and the centre is set. A toothpick should come out clean but not dry. DO NOT OVERBAKE THESE!
5. Cool completely, portion, and serve!