These Mexican Chocolate Blonde Brownies are the bomb! Rich, chewy and buttery, with chunks of mexican chocolate and crunchy pecans, they are dangerously easy to make - only one bowl and one spoon needed!
Pre heat oven to 350 degrees. Line a 9 x 13 pyrex baking dish with foil making sure to leave excess foil over the edges of the pan and spray liberally with cooking spray.
Combine the flour, baking powder, salt and baking soda in a bowl.
Place the chocolate disks on a cutting board and chop with a knife into 1/2 inch chunks. (Mexican chocolate is coarser than milk or dark chocolate and has a tendency to crumble so don't worry if it does - you just want to make sure that you have some chunks!)
In a large (2 qrt) saucepan melt the butter over low heat. Remove the saucepan and add the sugar, whisking to blend. Whisk in the eggs and the vanilla.
With a large spoon, stir in the flour gradually making sure to fully incorporate the flour mixture. When it is thoroughly mixed, spread the batter into the foil lined pyrex.
Sprinkle the chocolate over the batter and then sprinkle the pecans over.Bake for 20 - 25 minutes or until a tester inserted in the center of the pyrex comes out with moist crumbs attached.
Cool these in the pan on a rack. When thoroughly cool carefully lift out the blondies by holding the foil
Place on a cutting board and carefully peel back the foil from the blondies. Using a large knife, cut the blondies into squares. The blondies can be made a day ahead and kept in an airtight container.