My friend Sue (Writer Susan R. Sweet) made us blond brownies for Christmas, and they were awesome! Rich, buttery taste with brown sugar and pecans in the background. Yum. Wickedly delicious. I asked for her recipe, and she generously gave it to me, but I’m no baker. Too much measuring, too many ingredients…a bit too scientific for my once-blond head.
I figured I could make a close facsimile of Sue’s blondies–not as good, but good enough. So I experimented and developed my Hasty Tasty Meals version of blondies. Still naughty and high calorie, but lightened a bit.
1/2 stick butter
1/4 cup canola oil
1/2 cup egg substitute (Or 2 eggs)
1 box Butter Pecan cake mix (510 g)
1 cup chopped pecans
Preheat oven to 300 degrees. Spray a 9″ x 13″ bar pan or jelly roll pan with nonstick cooking spray.
With the mixer on its lowest setting, mix butter, oil, and egg substitute into the cake mix. Batter will be stiff. Add a tablespoon of water if too stiff. Add the pecans and mix just until incorporated into the batter.
Spread the batter into the bar pan and bake 35-40 minutes or until a toothpick tests clean. Remove and let cool 5-10 minutes. Cut into squares, and enjoy.