Cooks Illustrated Blondies

I have an addiction to blondies. They are so easy and satisfying to bake, and always taste delicious. Plus, you can make so many different types and have so many options; it’s just good fun! These are no exception. I could have eaten the entire bowl of batter alone and been one happy (and sick!) little chef. Did I really just admit that? Eeek. Anyway, try these. You won’t regret it! I made them for a friend but I had to sneak in a few for myself ’cause they are that darn good!

Cooks Illustrated Blondies

Makes 36 bars
Recipe courtesy Cooks Illustrated

Cooking spray
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled
1 1/2 cups brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1 cup pecans, toasted and coarsely chopped

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a 13- by 9-inch baking pan with 2 pieces of foil. Coat the foil-lined pan with vegetable cooking spray.

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. Place the pan on a rack and let cool completely. Cut into 1 1/2- by 2-inch bars.

Makes 36 bars.

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~ by spontaneoustruth on April 1, 2010.

2 Responses to “Cooks Illustrated Blondies”

  1. Where’s my share?

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