1/2 cup butter or vegetable shortening
2 cups brown sugar, lightly packed
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 3/4 cup unbleached all-purpose flour
2 teaspoons baking powder
12 – 15 oz. white chocolate coarsely chopped – or 1 1/2 – 2 cups white chocolate chips
2 – 3 oz. unsweetened chocolate finely chopped
1 cup diced toasted pecans
grated zest and juice of one lime
Lightly grease a 9 x 13-inch pan and preheat your oven to 350°F. Melt the butter in a medium-sized saucepan. Add the brown sugar, and stir until the mixture is smooth.
Remove the pan from the heat, pour the butter-sugar mixture into a medium-sized bowl, and allow it to cool to lukewarm. Whisk in the eggs one at a time. Stir in the vanilla extract, salt, and baking powder.
Measure the flour into the bowl, top with the chopped chocolates and nuts, and stir to combine. Finally, fold in the lime zest and juice.
Spread the mixture evenly in the pan, and bake the blondies for 30 to 35 minutes, until they’re light brown on the edges and top. Yield: about 2 dozen 2-inch squares, but you can cut them smaller