Thursday, June 17, 2010

Blondies

Have you had a chewy, full-flavored blondie lately? No? Well, neither had I.

That is the caption above this recipe in my newest cookbook, America's Test Kitchen 10th Anniversary! It captured me...because it is so true. Every blondie recipe I had ever made, had been a dud. They were dry. They lacked flavor. They were just plain old boring.

I tried this recipe the day after I got the cookbook. It had totally change me mind on the old blondie. This recipe is packed with brown sugar flavor and is studded with both white and semisweet chocolate chips. Toasting the pecans does wonders for the flavor.

I promise this recipe won't let you down...

Oh, and as for the cookbook...I highly recommend it. I have tried several recipes already and all have been winners!

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup pecans, toasted and chopped coarse
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips


Adjust the oven rack to the middle position and heat the oven to 350 degrees. Line a 13 by 9 inch baking pan with 2 pieces of foil and spray with vegetable oil. (Then you can lift and transfer the cooled bars to a cutting board)


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 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 nuts and white and semisweet chocolate chips and turn the batter into the prepared pan, smoothing the top with a rubber spatula.


Bake until the top is shiny and cracked and feels firm to the touch, 22-25 minutes. Transfer the pan to a wire rack and cool completely. Loosen the edges with a paring knife and lift the blondies from the pan using the foil sling. Cut the blondies into 2 by 1 1/2 inch bars and serve.



Recipe credit: America's Test Kitchen 10th Anniversary
This post is linked to Ultimate Recipe Swap at www.lifeasmom.com


10 comments:

Annie Robertson said...

Thank you so much for sharing it.
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NorahS said...

Great recipe! This is just the thing for easy summer baking. Thanks!

Kristen said...

I have yet to make a blondie that I love, so you can bet I'll give this recipe a try!

Tightwad Mom said...

Oh,yummy! Blondies are one of my favorite cookies. I must try this recipe (and perhaps ask for the cookbook for my birthday?)

Tiffanee said...

These look very delicious! I have had issues with blondie recipes also. Can't wait to try these out!!

jayayceeblog said...

I love anything with brown sugar in it ... sounds yummy!

Tiffany @ Eat at Home said...

Those do sound good. I think the addition of the chocolate chips and pecans would really make them special. Thanks for linking up your recipe.

Chicagolandia said...

These look heavenly! Can't wait to give them a try.

shopannies said...

mmmm mmm those look delicious

Misty said...

After I enjoyed these at Bible Study Monday night, I knew I had to try them for a family get together tonight! You're foil trick worked BEAUTIFULLY and I sat and stared at how beautiful these were... The family had a tasting and LOVED them! I did it!!! :)

Now I know I can tackle the pecan bars... then the topsy turvy apple pie! :)

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