Categories: Desserts
Ingredients
- 2/3 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 tbsp stone-ground cornmeal
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
- 3 large egg whites, room temp
- 1 cup light brown sugar
- 1/2 tsp orange zest
Directions
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Preheat oven to 350. Spray a 13×9-inch baking pan with baking spray with flour.
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In a large bowl, beat butter, granulated sugar, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well.
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In a medium bowl, whisk together flour, cornmeal, baking powder and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Using floured hands, pat dough into bottom of prepared pan.
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Bake for 10 minutes. Sprinkle with chocolate chips and pecans. Leave oven on.
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In a large bowl, using clean beaters, beat egg whites with a mixer at medium speed just until stiff peaks form. Gently fold in brown sugar and orange zest. Spread over chocolate and pecans.
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Bake until deep golden brown, 15 to 17 minutes. Let cool completely in pan on a wire rack. Run a knife around edges of pan. Cut into bars.