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Mustard, Citrus, Pecan Blondies

Yields24 ServingsPrep Time20 minsTotal Time1 hr

These rich pecan blondies combine the flavours of citrus and mustard together to create a wonderful treat that can be enjoyed by all.

Mustard, Citrus, Pecan Blondies on a plate

 2 cups All purpose flour
 1 Tbsp Yellow mustard seeds
 1 tsp Baking powder
 ¼ tsp Baking soda
 1 pinch Salt
 1 cup Unsalted butter, room temperature
 2 cups Dark brown sugar, packed
  cup Stone ground mustard
 2 Eggs, beaten
 1 Tbsp Pure vanilla extract
  cup Pecans, finely chopped
 1 Tbsp Fresh orange zest
 1 tsp Fresh lemon zest
 Powdered sugar (optional)
1

Preheat oven to 350ºF (175ºC). Place rack into center of oven.

2

In a medium bowl, whisk flour, mustard seeds, baking powder, baking soda and salt. Set aside.

3

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.

4

Add flour mixture, pecans and zests on low speed. Mix until well combined.

5

Scrape bowl completely.

6

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.

7

Top with a fine dusting of powdered sugar.

Substitutions
8

You can replace the pecans with 2/3 cup walnuts, chopped fine.

9

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.

Nutrition Facts

Serving Size 1 square

Servings 24