You will need:
- Antoinette Blondie Mix
- 125g unsalted butter
- 2 medium eggs
- wax baking paper
- 1 handful pecans
Blondies will still be soft but will set as they cool - do not over bake! Cool completely before cutting into squares.
- Preheat the oven to 180°C (convection oven 160°C). Grease the bottom and sides of an 8” square pan and line the bottom with wax baking paper.
- Melt the butter in a pot large enough to hold the batter and let it cool. Roughly chop the pecans.
- Add contents of pouch to the butter and stir well with a wooden spoon. Add the eggs and mix gently until smooth. Stir in the chopped pecans.
- Pour batter into prepared pan and bake in the center of the oven for 25 to 35 minutes. You will know they are done when the center has puffed up.