I was planning on sharing one of the recipes we made this last #worldwidewednesday. We “traveled to Monaco and all food was delicious. However my husband and I are heading to The Cape for the weekend and I wanted to make some sort of bar cookie to go with the lunch I was making for the group of us.
This blondie bar cookie is everything I want in a little something sweet after lunch treat. I don’t tend to gravitate towards blondies. I have found they tend to be just a little to thick and dry is how I would describe them. I would much rather have a cookie. But this recipe that I made last night (Thursday) is a chewy, moist delectable treat. I know I usually take pictures of my making a recipe journey. Unfortunately I was making these pretty late last night and I honestly didn’t even think about taking photos. Just trying to get all the things done I needed/wanted to before I went to bed.
So here are all the pictures I just took out on my back deck – I don’t take great photos but I enjoy taking them all the same.
I hope you take a chance on these, they were really easy to make and again delicious. I got the recipe from Baking Illustrated cook book I have had so long I don’t really know where it came from. I am a huge cook’s Illustrated fan I love how they test and test and test a recipe to perfection, in my humble opinion. I don’t think I have had anything I wouldn’t make again.
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 12 tablespoons unsalted butter melted and cooled
- 1½ cups packed light brown sugar
- 2 large eggs
- 1½ teaspoons good vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- 1 cup pecans toasted and chopped course
- with oven rack in the middle of your oven, pre-heat it to 350°F. Spray a 9x13 inch pan with nonstick cooking spray. Using parchment paper cut to fit in the pan, having a little overhang so you can easily remove the brownies.
- Whisk the flour, baking powder and salt in a medium sized bowl. set aside.
- Whisk the cooled melted butter with the brown sugar in a medium bowl till combined. Add the eggs and vanilla and mix well. Using a rubber spatula combine the dry to the wet ingredients. Mix to combined, do not over mix.
- Fold in all the chips along with the nuts. Place dough into the prepared dish. Smooth the top with your rubber spatula.
- Bake until the top is shiny and cracked plus feels firm to the touch, roughly 25 minutes. Mine took longer but make sure to check them at 25 and then adjust.
- Cool completely on a wire rack. Remove the bars from the pan using your parchment "handles" transfer to a cutting board. Cut into bars and enjoy
2 thoughts on “Blondies”