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1\/2 cup butter or vegetable shortening
\n2 cups brown sugar, lightly packed
\n2 large eggs
\n2 teaspoons vanilla extract
\n1\/2 teaspoon salt
\n1 3\/4 cup unbleached all-purpose flour
\n2 teaspoons baking powder
\n12 \u2013 15 oz. white chocolate coarsely chopped \u2013 or 1 1\/2 \u2013 2 cups white chocolate chips
\n2 \u2013 3 oz. unsweetened chocolate finely chopped
\n1 cup diced toasted pecans
\ngrated zest and juice of one lime<\/p>\n
Lightly grease a 9 x 13-inch pan and preheat your oven to 350\u00b0F. Melt the butter in a medium-sized saucepan. Add the brown sugar, and stir until the mixture is smooth.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Spread the mixture evenly in the pan, and bake the blondies for 30 to 35 minutes, until they\u2019re light brown on the edges and top. Yield: about 2 dozen 2-inch squares, but you can cut them smaller.<\/p>\n
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