Pine Nut Blondies
Recipe GLPRdcb338a730fa6f
A Southern-style bar cookie with a buttery graham cracker base and a rich, chewy brown sugar topping studded with toasted pine nuts. These blondies have a nutty depth and caramelized sweetness that makes them irresistible.
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Ingredients
1 1/4 cups graham cracker crumbs (about 10 graham crackers, ground)
1/3 cup melted unsalted butter
1/4 cup granulated sugar
2 cups firmly packed light brown sugar
3/4 cup unsalted butter
3 large eggs
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup pine nuts
Directions
Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease it.
Make the crust: In a small bowl, combine the graham cracker crumbs, 1/3 cup melted butter, and granulated sugar. Mix until the mixture resembles wet sand. Press evenly into the prepared baking pan.
Make the topping: In a medium saucepan, melt 3/4 cup butter over medium heat. Add the light brown sugar and stir constantly until fully combined and smooth, about 1-2 minutes.
Remove from heat and let cool for 2-3 minutes. Whisk in the eggs one at a time, stirring well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Fold the dry ingredients into the egg mixture until just combined. Do not overmix. Gently fold in the pine nuts.
Pour the batter over the graham cracker crust and spread evenly.
Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs, and the top is golden brown. The internal temperature should reach 160°F.
Cool completely in the pan on a wire rack, about 1 hour. Cut into 24 bars and serve.
