Blondie Bars: Blondes Have More Fun
I've never been a big fan of birthday cake. I much prefer a gooey brownie. I'll pick a nice fudgy chocolate over cake any time. I first had a blondie a few years ago and it was a revelation. If a brownie and a chocolate chip cookie had a baby..it would be a blondie. And if you're a fan of butterscotch, you'll love blondies. This recipe is from the latest America's Test Kitchen cookbook - a cookbook I love because of its nerdy attention to detail.
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 1/2 cups packed light brown sugar
- 12 Tbsp (1 1/2 sticks) unsalted butter, melted and cooled
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 c. pecans, toasted and chopped coarse (I skip these..and throw in and extra 1/2 cup of chocolate chips)
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chips (I replace these with chocolate chips too...I can't help myself)
- Heat the oven to 350F and adjust the rack to the middle of the oven. Line a 13 x 9 inch baking pan with two pieces of foil (criss-crossed so you cover the whole pan). Spray with vegetable oil.
- Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
- Whisk the brown sugar and melted butter together in a medium bowl until combined. Add the eggs and the vanilla and mix well. Using a spatula, fold the dry ingredients into the egg mixture until just combined. DOn't mix too much! Fold in the nuts (if you're feeling nutty) and the chocolate chips and turn the batter into the prepared pan, smoothing the top a bit with the spatula.
- Bake until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Transfer the pan to a wire rack and let cool completely. Pull them out of the pan using the edges of the foil. Cut into 2 by 1 1/2-inch bars.