Monday, April 26, 2010


Ok, so if you read my post about The New Best Recipe, here's your chance to try it before you buy it.

I like blondies because everybody makes brownies all the time, and as far as I'm concerned variety is the spice of life.  So try the recipe and let me know what you think.  Make sure you do NOT overcook them.  Under-cooking them would be much better, so take them out before you think they're ready.  When they get overcooked they get hard and that's not a good thing. Recipe Follows.

  • 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
  • l teaspoon baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
  • 1 1/2 cups packed (10 1/2 ounces) light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1 cup pecans, toasted and chopped course
  1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 13 by 9-inch pan with nonstick cooking spray. fold two 16-inch pieces of foil or parchment paper lengthwise so that one measures 13 inches wide and the other 9 inches wide. Fit one sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked bars). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with nonstick cooking spray.
  2. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
  3. Whisk the melted butter and brown sugar together in a medium bowl until combined. Add the eggs and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined. Do not overmix. Fold in the semisweet and white chocolate chips into the prepared pan., smoothing the top with a rubber spatula.
  4. Bake until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely on a wire rack. Remove the bars from the pan using the foil or parchment paper and transfer to a cutting board. Cut into 1 1/2 by 2-inch bars and serve.

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