I have just recently been introduced to blondies. In fact, it wasn’t until this post that I ever tasted a blondie. While that recipe was good, it was more cakey in texture and I prefer a more fudgy brownie or blondie. I decided to give another recipe a try and was quite pleased by the results. These blondies look more fudgy just by looking at the picture. They also had a wonderful flavor. Yum! I don’t care for nuts so I never add them to baked goods. If you enjoy them, add them in. I’m sure it’d be quite tasy.
1 1/2 Cup all-purpose flour
1 tsp baking powder
1/2 tsp table salt
12 Tbsp (1.5 sticks) unsalted butter, melted and cooled
1 1/2 Cups brown sugar
2 large eggs, lightly beaten
4 tsp vanilla extract
1 Cup baking chips
Adjust oven rack to middle position; heat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.
While nuts toast, cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
Whisk flour, baking powder, and salt together in medium bowl; set aside.
Whisk melted butter and brown sugar together in medium 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 baking chips and turn batter into prepared pan, smoothing top with rubber spatula.
Bake until top is shiny, cracked, and light golden brown, 22 to 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.
Entry filed under: Brownies/Bars.