Sunday, September 23, 2007
This will be a quick post. All I will say is that it doesn't get any better than these.. They are easy to make with no advance notice. Their texture is chewy, and the nuts get even toastier and crunchier in the oven. The white chocolate is very important - they take on the butterscotch flavor of the butter and brown sugar. I have made this recipe so many times I know it by heart. I'm pretty sure I haven't made a single batch of chocolate chip cookies since finding this recipe - these are the perfect combination of chocolate chip cookie and brownie.
Blondies, from Baking Illustrated: the Practical Kitchen Companion for the Home Baker, by the Editors of Cook's Illustrated Magazine.
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 12 Tbsp butter, melted and cooled in a large saucepan
- 1 1/2 cups brown sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 1/2 cup chocolate chips
- 1/2 cup white chocolate chips
- 1 cup chopped and toasted pecans
Oven to 350 degrees; 13 x 9 inch pan lined with parchment, parchment sprayed with cooking spray.
Mix the flour, baking powder, and salt together in a small bowl. Mix the brown sugar into the melted butter, then add the eggs and vanilla. Fold in the dry ingredients until just combined. Stir in the chocolate chips and spread the batter into the pan. Sprinkle the pecans on top. Bake until the top is shiny, possibly cracked, and feels firm to the touch, about 22-25 minutes. Cool in pan on wire wrack.