Pecan and Peach Texas Blondie

This Blondie recipe features fresh Texas peaches and pecans. Having a generous amount of chocolate and butter retains a lot of moisture when baked. I use French caramelized chocolate by Valrhona for my Blondie to make it fancy and luxurious. Its texture is delightfully soft and flavorful. The color is golden caramel — it’s like our Texas early summer, you’ll!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven 340F. Spread pecans on a baking sheet and toast them for about 10 minutes. Let them cool to room temperature.Line 30 by 40cm (12"x16") baking pan with parchment paper.

Step 2

Combine eggs and sugar in a bowl of a stand mixer and, using a whisk attachment, beat them until white and fluffy (aka "ribbon" stage).

Step 3

Melt chocolate in a microwave, add butter, and emulsify the mixture. Fold it into the eggs foam.

Step 4

Combine 40g of pecan meal and 100g flour in a food processor jar and pulse on high. Fold it into the eggs mixture. Transfer the batter into the prepared baking pan.

Step 5

Prepare toppings. Peel and dice peaches. Chop chocolate and pecans. Distribute peaches, chocolate, and pecans on top of the batter evenly. Bake for 25-30 minutes.

Step 6

Let blondie cool to room temperature while still in the baking pan. Use a knife to separate the sides. Cover the baking pan with a large cutting board and turn them both upside down to transfer the cake. Peel off the parchment paper and cut blondie into portions. Store in a closed container. Serve refrigerated.

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