One-pot blondies featuring dark chocolate, pecans, and swirls of Porter jelly. Best served slightly warm with a cold glass of milk, or dark beer (for the grownups).
1 stick butter (4oz)
1 cup brown sugar
1 teaspoon vanilla extract
1 cup flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 – 1/2 cups coarsely chopped dark chocolate
1/3 cup pecan pieces, plus a few tablespoons for topping
1/4 cup Porter jelly or other beer jelly
Pinch coarse sea salt
Melt the butter on the stovetop in a large saucepan or in the microwave. Stir in brown sugar, then the egg and vanilla. Add the dry ingredients and stir together until just combined. Stir in the chocolate and pecans. Pour the batter into a greased 8×8 pan.
Put jelly in a zip top sandwich bag. Squeeze and knead the jelly a little to break up any lumps. Cut off one tip off the bag to make a very small hole in the corner. If the hole is too big, jelly will come out in larger clumps. Drizzle jelly over the blondies. Using a thin knife or a toothpick, gently swirl the jelly through the batter. Do not overswirl: you should still see streaks and swirls of jelly. Add more pecans to the top and sprinkle with coarse salt.
Bake at 350 degrees for 30-35 minutes or until set in the center. Allow to rest 5 minutes. Slice into generous pieces and serve warm.
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