Get the Recipe
Square and blonde and sweet all over, this Ovenly recipe is made with a combination of dark brown sugar, light brown sugar, and a heap of honey. Chunks of raw pecans keep them from being cloyingly sweet, and a teaspoon of salt makes all the flavors pop.
Tips: Using chocolate that's 60% cacao or higher is the key to keeping these blondies from tasting too syrupy. It's also the preferred percentage of Ovenly authors Erin and Agatha, who also recommend increasing the amount of chips in the recipe to 2/3 cup, if you are a chocolate lover (and who isn't?). A nice semisweet or bittersweet chocolate goes very well with brown sugar, and helps the pecans stand out, rather than being an incidental inclusion.
Tweaks: Since Ovenly is known for adding salt to their sweets, I thought that these would have been a bit more balanced. They weren't hypersweet, but they did lack the brightness and depth salt can bring to baked goods. Perhaps a more generous helping of kosher salt in the batter would have made things better. A sprinkling of flaked salt on the blondies before they baked would have provided a more dramatic contrast.
As always with our Bake the Book feature, we have five (5) copies of Ovenly to give away.