CAKEY BLONDIES

8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 tablespoons corn syrup
1 large egg, at room temperature
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 ounces pecans, toasted and coarsely chopped (about 3/4 cup)

Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter and flour an 8-inch square baking pan, tapping out excess flour.

In a medium bowl, using a hand-held electric mixer set at high speed, beat butter 1 minute, until creamy.

Gradually beat in both sugars and corn syrup; continue beating for 2 minutes, until mixture is light in color and texture.

Beat in egg, then vanilla. Using a wooden spoon, stir in flour, baking powder, and salt, just until blended. Stir in pecans.

Spread batter evenly into prepared pan and bake 23 to 28 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Makes 12 blondies
Source: Best-Ever Brownies by Joan Steuer and Rick Rodgers