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Blondies

Source of Recipe


From "The Complete Cooking for Two Cookbook"



List of Ingredients



• 1/2 cup all-purpose flour
  
• 1/2 tsp baking powder
  
• 1/4 tsp salt
  
• 1/2 cup packed light brown sugar
  
• 3 Tbsp unsalted butter, melted and cooled
  
• 1 large egg
  
• 1-1/2 tsp vanilla extract
  
• 1/3 cup pecans, toasted and chopped
  
• 2 Tbsp semisweet chocolate chips
  
• 2 Tbsp white chocolate chips
  






Instructions



1. Adjust oven rack to middle position and heat oven to 350°F. Make foil sling for 8-1/2 x 4-1/2-inch loaf pan by folding two long sheets of aluminum foil; first sheet should be 8-1/2 inches wide and second sheet should be 4-1/2 inches wide. Lay sheets perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
   
   
2. Whisk flour, baking powder, and salt together in bowl. In large bowl, whisk sugar and melted butter until combined. Whisk in egg and vanilla until smooth. Stir in flour mixture with rubber spatula until just combined. Fold in pecans and semisweet and white chocolate chips.
   
   
3. Transfer batter to prepared pan; spread batter into corners of pan and smooth surface. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pan halfway through baking. Let bars cool completely in pan on wire rack. Remove bars from pan using foil, loosening sides with paring knife, if needed. Cut into 2-inch squares and serve. (Bars can be stored at room temperature for up to 3 days.)
   
   Makes 8 bars.