Double-Chip Butter Pecan Blondies

Yield: 16 blondies
Preparation: About 15 minutes, plus baking and cooling times

3/4 cup plus 2 tablespoons bleached all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter,
such as Land O’Lakes, melted and
cooled to tepid
1 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2/3 cup semisweet chocolate chips
1/2 cup butterscotch-flavored chips
1 cup coarsely chopped pecans,
lightly toasted and cooled

1. Preheat the oven to 350 degrees F. Coat the inside of a 9-inch square baking pan with nonstick cooking spray. The pan should be thoroughly coated, as the blondie batter tends to stick. Set aside.
2. Sift the flour, baking soda and salt onto a sheet of waxed paper.
3. Blend together the melted butter and light brown sugar in a medium
bowl. Whisk in the egg and vanilla extract.
4. Stir in the sifted mixture, blending until all particles of flour are ab-
sorbed. Stir in the chocolate chips, butterscotch-flavored chips
and chopped pecans.
5. Scrape the batter into the prepared baking pan. Spread the batter even-
ly in the pan. Bake for 25 minutes, or until set. Let the blondies stand
in the pan on a cooling rack. Cool completely. With a small, sharp
knife, cut the entire “cake” into 4 quarters, then cut each quarter
into 4 pieces. Store the blondies in an airtight tin.