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The Moroccan spices in Ras el Hanout give these sweet dessert bars a savory twist. 

INGREDIENTS

Preheat oven to 350 degrees. Lightly grease the bottom of a 9x13 baking pan with cooking spray and line with parchment paper. Melt butter in a medium pan over medium heat, stirring constantly for 3 to 4 min., or until fragrant and golden brown. Transfer browned butter to a large mixing bowl and allow to cool to room temperature. Add brown sugar, vegetable oil, eggs, and vanilla bean paste to browned butter and whisk for 2 to 3 min., or until fluffy and lighter in color. In a separate medium bowl, whisk flour, 2 Tbsp. Ras el Hanout, baking powder, and salt. Add dry ingredients to wet ingredients, stirring until just combined. Fold in pecans and press dough evenly into prepared baking pan. Mix sugar and 2 tsp. Ras El Hanout in a small bowl and sprinkle over blondie dough. Bake for 25 to 30 min., or until golden brown and an inserted toothpick comes out clean  Allow to cool for 10 to 15 min. before removing from pan and cutting into squares for serving. 

ITEMS IN THIS RECIPE

Madagascar Vanilla Bean Paste

101

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Ras el Hanout

78

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Fine Pink Himalayan Sea Salt

129

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