Celebrate Blonde Brownie (or “Blondie”) Day on January 22!
2 Cups tightly packed brown sugar
1 tsp baking powder
1 tsp baking soda
1 Cup pecans, coarsely chopped
1/4 tsp sea salt
2 Cups flour (sifted)
3/4 Cup Extra Virgin Olive Oil
2 Tbsp milk
1 Tbsp fresh orange zest
2 tsp Vanilla Extract
1/2 Cup butterscotch chips
1/2 Cup chocolate chips (we like dark ones especially well in these cookies)
Coarse Sea Salt, for garnish (Espresso Brava Salt is another excellent variation)
Preheat oven to 350°F and lightly oil a 9x9x2″ baking pan. Lightly combine brown sugar, baking powder, baking soda, pecans and flour in a large mixing bowl. Add olive oil and eggs to the dry mixture, and blend with a heavy electric mixer on low speed until thoroughly combined.
Add orange zest, vanilla extract and milk. Mix well. Using a sturdy spatula, transfer the cookie dough to the greased baking pan and smooth out. Sprinkle butterscotch and chocolate chips on top of the cookie dough, then lightly sprinkle with approx 1 – 1-1/2 tsp coarse sea salt.
Bake for 30 minutes, or until a toothpick inserted into the middle of the pan comes out clean. Remove pan from oven and cool on wire rack at least 30 min before cutting into 2X2″ squares.
For total decadence, serve with a hot cup of coffee and/or a scoop of Vanilla Ice Cream.