Blondies

 

I have a favorite brownie recipe.  But blondies? I had tried a couple recipes that were just so/so, but not as good as I wanted.  It was almost bedtime, and as I was flipping through a favorite cookbook I spotted this recipe.  I had to give it a try, so I whipped them together and they were out of the oven before storytime.
They smelled amazing as they came out of the oven and the first bite did not disappoint.  They are moist and chewy, and exactly what I’ve been searching for.  And while they make a fairly big pan, don’t expect these to stick around for too long unless you bury them in the back of the freezer, covered with frozen peas or broccoli.
I shared some with a couple friends, and the recipe requests came immediately.
I think next time I might try them with dried cranberries or cherries instead of the walnuts, just to mix it up a little.

BLONDIES
4 cups flour
2 1/4 tsp baking powder
1 tsp kosher salt
2 cups (4 sticks) unsalted butter, melted
3 1/2 cups brown sugar (recipe originally called for dark, but I use light)
4 large eggs
1 1/2 tsp vanilla
2 heaping cups semisweet chocolate chips
2 3/4 cups walnut pieces, toasted

Mix the melted butter and brown sugar together in a large bowl.  Allow to cool slightly if warm, then whisk in eggs and vanilla.
Fold in flour, baking powder, and salt until just combined, then stir in 1/2 cup of the chocolate chips and 3/4 cup of the walnuts.
Grease a jelly roll pan (12 by 17 inches) and spread batter in pan.
Sprinkle remaining chocolate chips and walnuts across entire surface.
Bake at 350 degrees for 10 minutes, then reduce temperature to 325 degrees and bake for an additional 16-21 minutes, or until edges are golden but still slightly soft.
Don’t bake until firm.  Cool completely before cutting in bars, then wrap in plastic wrap snugly.  Store at room temperature for up to 4 days, or wrap well and freeze.

Recipe source: The Sweeter Side of Amy’s Bread

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