I can see the light at the end of the tunnel…Cookie #11 and it’s a good one. Bakehouse Pecan Blondies from Zingerman’s Bakehouse Cookbook.

Ipso Fatto posted her review of these delicious Pecan Blondies which then began the usual dance in my head I like to call the Cookbook Tango.  Like mental Pong, do I or don’t I, should I or shouldn’t I?  Really, I don’t need another cookbook… but it looks so good. Well, I could “kick the tires” so to speak beforehand, try some of the recipes, see if I like it.  Okay, I’m gonna be tough and really scrutinize the book before getting it. Yes. Yes. Yes.

Who am I kidding, it took one recipe and I caved.

In my defense, Bakehouse Pecan Blondies are absolutely fabulous and justifies my quick surrender.  Why?  You take pecans, toast them in butter and salt, then toss them in a simple sugar-water caramel.  Once the pecan-sugar mixture cools and hardens it literally turns into pecan crack. Chop it up and fold the pieces into the blondie batter and shazam, deliciousness is born!  Pecan praline the zinger in Zingerman’s blondies.

The batter is simple and comes together quickly-melted butter, eggs, brown sugar (you can use dark brown sugar for the Muscovado brown sugar) and flour.  Fold the pecans in, bake, dunzo.  It’s not as dense as a brownie and not as airy as a cake.  It’s just right.

Let’s get busy baking!

This is a beautiful book, filled with great stories about the bakery and the folks that are or have been a part of Zingerman’s tradition.  This is not cutting edge, new wave fou-fou food, more like all-American homey food, desserts and artisanal bread done really well and with love. Photos for most recipes are included and informative crib notes on the side.  The recipes are organized well and include both volume and metric weight measurements (yay!). Definitely making more treats out of this book soon!

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Want A Bakehouse Pecan BLONDIE – CALL ME

Ingredients

Praline

• 2 Tbs 57gm unsalted butter
• 1 cup 115gm pecan pieces
• 1/2 tsp sea salt
• 1/2 tsp vanilla
• 2 Tbs 27gm water
• 1/2 cup 115gm granulated sugar

Blondies

• 1 cup + 3 Tbs 230gm packed Muscovado brown sugar
• 1 cup 230gm unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla
• 1-1/2 cups 200gm all-purpose flour
• 1/2 tsp sea salt
• 1 tsp baking powder

Instructions

For the praline

• Preheat oven to 325 degrees, spray a 9x9 square baking pan with non-stick cooking spray
• Brown the butter: Haven't done that? Serious Eats step by step is really good
• When butter is browned, remove from heat and add pecan pieces, salt and vanilla and toss to coat nuts.
• Toast the pecan mixture on a sheet pan at 325 degrees for approximately 12 minutes until they are toasty brown. Start checking at 8 minutes. Set aside.

Caramelize the sugar: Stir together sugar and water in a small saucepan. Cook over medium-high heat without stirring until it is caramelized to a rich reddish-brown. Careful not to burn or go to dark, it will take on a bitter taste. Immediately add the pecans and stir to combine and then spread pecans evenly in the prepared 9x9 pan. The praline will start to harden so work quickly and spread as thin as you can. Set aside to cool. Once cooled, remove pecans from pan and chop into small irregular pieces, 1/4-1/2 inch size. The praline can be made ahead and stored in a cool, dry spot.

Blondies!

• The easy part of this recipe
• In a small bowl, combine the flour, salt and baking powder. Stir to combine and set aside.
• In a large bowl, whisk the brown sugar, melted butter, eggs and vanilla. Whisk until mixture is homogenous and thick.
• Add dry ingredients to butter-sugar mixture and stir to until it is homogenous. Add the chopped pralines, stir to combine.
• Pour batter into prepared 9x9 pan, spread evenly and bake for approximately 45 minutes until puffed in the middle and golden brown and a toothpick comes out clean. Cool on wire rack.
• Cut into rectangles and serve with ice cold milk, coffee, tea..just about anything and wait for the smiles.

Mui-road trip to Ann Arbor from Minneapolis is on the bucket list!