“Eat them in the sun so the chocolate melts a little bit!” — James, recipe tester, age 6
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
HEAT AND LINE: Adjust oven rack to middle position and heat oven to 350 degrees. Make aluminum foil sling for 8-inch square metal baking pan. Spray foil with vegetable oil spray.
WHISK DRY: In medium bowl, whisk together flour, baking powder, and salt.
WHISK WET: In large bowl, whisk brown sugar and melted butter until combined. Add egg and vanilla and whisk until combined.
MIX: Add flour mixture and use rubber spatula to stir until no dry flour remains. Add pecans and chocolate chips and stir to combine. Scrape batter into foil-lined baking pan and smooth top.
Lining a baking pan with two pieces of aluminum makes it supereasy to get baked brownies, cakes, and even granola bars out of the pan. The pieces of foil should be the same width as the pan and long enough to hang over the sides.
For an 8-inch square pan, both sheets of foil should measure 8 inches wide and roughly 13 inches long. Here's how to do it:
Is the only difference between blondies and brownies . . . the color?! Yes and no. Blondies and brownies are both delicious bar treats that look similar—except brownies are dark brown and blondies are a light golden brown. Brownies are dark brown due to all the chocolate in them. Blondies rely on brown sugar instead of chocolate for sweetness. That’s why blondies taste more like chocolate chip cookies (but are softer and moister) than brownies.