Skillet Pecan and Chocolate Blondie
A blondie is a brownie without cocoa in the batter. Here's a great skillet dessert.
1 1/2 cups firmly packed light brown sugar
1 cup butter, melted and slightly cooled
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
4 ounces bittersweet chocolate, chopped and divided
1 cup chopped toasted pecans, divided
Vanilla ice cream to serve
Preheat oven to 325℉. Spray a 10-inch cast-iron skillet with baking spray with flour.
In a medium bowl, whisk together brown sugar and melted butter until smooth. Whisk in eggs and vanilla.
In a large bowl, whisk together flour, baking powder, and salt. Gradually add sugar mixture to flour mixture, stirring to combine. Stir in half of chocolate and pecans. Spread batter into prepared pan.
Bake until a wooden pick interred near edges comes out clean, top is golden brown, and center is set, about 30 minutes. Sprinkle with remaining chocolate and remaining 1/2 cup pecans. Let cool for 1 hour on a wire rack. Serve with ice cream.
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