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The World's Best Blondies |
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Move over brownies and make room for blondies! For those of you who can't eat (or don't like, though I don't understand how that's even possible) chocolate, here is the best recipe ever for blondies. They're rich, chewy/meringue-like in texture and a rich mouth-feel.
You can use chocolate in the blondies if chocolate isn't an issue. I like chopping chocolate from a large bar and include all the little pieces as they melt into the dough, adding more flavor. If you are adding the chocolate you may or may not want a whole cup of toasted nuts -- it's your call.
Ingredients
2-1/4 cup unbleached all-purpose flour
2-1/2 teaspoons baking powder
3/4 cup softened unsalted butter
1/4 teaspoon salt
1-1/2 cups granulated sugar
1-1/4 cups packed brown sugar
1 tablespoon Rain's Choice Vanilla Extract
3 large eggs
8 ounces Guittard chocolate chips or 55 – 65 % chopped semi-sweet chocolate
3/4 to1 cup chopped toasted walnuts or pecans
Instructions
Preheat oven to 350 degrees.
In a small mixing bowl, combine flour, baking powder and salt and set aside.
In a large mixing bowl beat butter, sugars, and vanilla until creamy. Add eggs, one at a
time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate
and nuts.
Spread evenly into well-greased 10" x 10" x 1" pan (an 8 " x 13" x 2" will work fine).
Bake for 35-40 minutes, or until toothpick inserted comes out with just a few crumbs.
Cool on a rack until room temperature. Slide knife around sides of the pan and invert
onto a cutting board. Cut into desired sized pieces. Chill the blondies before cutting for
cleaner edges.
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Vanilla Shop
Anyone can buy wholesale sizes at wholesale prices here at the Vanilla.COMpany
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