These rich pecan blondies combine the flavours of citrus and mustard together to create a wonderful treat that can be enjoyed by all.
Preheat oven to 350ºF (175ºC). Place rack into center of oven.
In a medium bowl, whisk flour, mustard seeds, baking powder, baking soda and salt. Set aside.
In a separate bowl, cream butter at medium speed until fluffy, about 4 minutes. Add brown sugar, increasing speed to incorporate air for about 3 minutes. Scrape the sides of the bowl with a rubber spatula. Add stone ground mustard, eggs and vanilla on medium speed until well combined.
Add flour mixture, pecans and zests on low speed. Mix until well combined.
Scrape bowl completely.
Pour into prepared pan, smoothing into the sides. Bake 35 to 45 minutes, or until a toothpick inserted into the center comes out with a moist crumb. Cool on a wire rack for 60 minutes. When cool, cut blondies into 24 squares.
Top with a fine dusting of powdered sugar.
You can replace the pecans with 2/3 cup walnuts, chopped fine.
You can create a chocolate version by replacing the 2 cups all purpose flour with 1 3/4 cups all purpose flour and 1/4 cup cocoa powder.
Serving Size 1 square