Tag Archives: Blondies

Blondies

17 Jan

(©2005 Cook’s Illustrated)

1   cup pecans

1 1/2   cups flour

1   teaspoon baking powder

1/2   teaspoon salt

12   tablespoons (1 1/2 sticks) unsalted butter, melted and cooled

1 1/2   cups packed brown sugar

2   eggs, lightly beaten

4   teaspoons vanilla extract

1   cup white chocolate chips (I used half dark and half white = delicious)

Adjust oven rack to middle position; heat oven to 350°.  Spread nuts on a rimmed baking sheet and bake until deep golden brown, 10-15 minutes.  Transfer nuts to cutting board to cool; chop coarsely and set aside.

While nuts toast, cut foil to fit 9 by 13-inch pan; allow excess to overhang pan edges.  Spray foil-lined pan with nonstick spray.

Whisk flour, baking powder, and salt together in medium bowl; set aside.

Whisk melted butter and brown sugar together in large bowl until combined.  Add eggs and vanilla and mix well.  Using a rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix.  Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.

Bake until top is shiny, cracked, and light golden brown, 22-25 minutes; do not overbake.  Cool on wire rack to room temperature.  Remove bars from pan by lifting foil overhang and transfer to cutting board.  Cut into 2-inch squares and serve.

Makes 36.

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