Blondies (Sarah Kieffer)
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 18-24 min @ 350° |
| Source | 100 Cookies by Sarah Kieffer (pg 96) |
| Yield / serves | 24 servings |
| Rating | Delicious |
Ingredients
- 1 1/2 c all-purpose flour
- 1 1/2 t baking powder
- 12 T (1 1/2 sticks) unsalted butter
- 1 1/2 c brown sugar
- 3/4 t salt
- 1 1/2 T pure vanilla extract
- 1 large egg, at room temperature
- 3/4 c toasted pecans, chopped into bite-size pieces
- 3/4 c semisweet chocolate chips
- 1/2 c white chocolate chips
Preparation
Adjust an oven rack to the middle of the oven. Preheat the oven to 350°. Grease a 9x13" baking pan and line with a parchment sling.
In a medium bowl, whisk together the flour and baking powder.
In a medium saucepan over medium heat, melt the butter, brown sugar, and salt. Remove from the heat and stir in the vanilla. Let the mixture cool to room temperature. Add the egg and whisk until combined. Transfer the mixture to a large bowl. Add the flour mixture and stir until just combined. Add the pecans, chocolate chips, and white chocolate chips, and stir gently.
Transfer the batter to the prepared pan, and pat into an even layer. Bake for 18-24 minutes, until the blondies are set on the edges and the top is golden brown and just beginning to form cracks. A wooden skewer or toothpick inserted into the blondies should come out with just a couple crumbs.
Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan. Cut them into bars. Store blondies in an airtight container at room temperature for up to 2 days.
