Blondies

I have been making so many brownies lately, I have totally forgotten about blondies. They are definitely underrated, I think because they are wrongfully compared to brownies. Blondies maybe the same shape as brownies, but similarities end there. Blondies have a wonderful buttery-brown-sugar flavor. Another plus is you can add almost anything to the batter (chocolate chunks, white chocolate, nuts, berries). The blondies I made had a lovely chewy texture. To make them look a little fancier, since they are not the best looking dessert, I piped some melted white chocolate over the top!

 

Blondies

Adapted From onecaketwocake.com

Printable Recipe

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 scant teaspoon salt
1 1/2 sticks salted butter, melted and cooled
1 1/2 cups firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1 cup pecans, toasted and coarsely chopped

White chocolate, melted (optional)


Preheat the oven to 350 degrees. Line a 13- by 9-inch baking pan with 2 pieces of foil or parchment paper.
In a medium bowl, whisk the flour, baking powder and salt together. Set aside.
In a medium bowl, whisk the melted butter and brown sugar together 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 and the nuts, 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, for 22 to 25 minutes. (Don’t overbake!) Place the pan on a rack and let cool completely. With the melted white chocolate drizzle or pipe as desired, then cut into squares (discarding edges if desired).