Bittersweet Chocolate Blondies

I’m not actually sure what I was thinking but I ended up with blondies.

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, softened
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 extra-large eggs
1 cup pecans, chopped
2 cups bittersweet chocolate, chopped into chunks

Preheat the oven to 350 degrees. Grease and flour an 9 x 13 x 2 inch baking pan.

In a small bowl, sift together the flour, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. With the mixer still on low, slowly add flour mixture to the butter mixture. Fold the pecans and chocolate chunks in with a rubber spatula.
Spread the batter into the prepared pan and smooth the top.

Bake for no longer than 30 minutes. A toothpick may not come out clean. Cool completely in the pan and cut into bars.

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