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GOOEY BLONDIES




List of Ingredients



• 3 CUPS PLUS 3 TABLESPOONS FLOUR, SIFTED AFTER MEASURING
  
• 1/2 TEASPOON SALT
  
• 1 TEASPOON BAKING POWDER
  
• 8 OUONCES SWEET BUTTER
  
• 2 CUPS PLUS 10 TABLESPOONS PACKED DARK BROWN SUGAR
  
• 3 EGGS, LIGHTLY BEATEN
  
• 1 1/2 TEASPOONS VANILLA
  
• 3 CUPS PEANUT BUTTER CHIPS
  
• 1 CUP TOASTED PECANS
  






Instructions



1. PREHEAT OVEN TO 350°. LIGHTLY GREASE AND FLOUR A 9 X 13" BAKING PAN AND SET ASIDE.
   
2. SIFT FLOUR WITH SALT, BAKING SODA, BAKING POWDER AND SET ASIDE.
   
3. MELT BUTTER IN A LARGE SAUCEPAN OVER LOW HEAT. ADD BROWN SUGAR, REMOVE FROM HEAT AND STIR UNTIL COMPLETELY BLENDED, LET COOL TO ROOM TEMPERATURE.
   
4. ADD EGGS ONE AT A TIME STIRRING WELL AFTER EACH ADDITION. STIR IN VANILLA.
   
5. TRANSFER THE MIXTURE TO A LARGE MIXING BOWL. WITH A RUBBER SPATULA, FOLD IN THE SIFTED FLOUR MIXTURE INTO THE BATTER WITH A FEW SMOOTH SWIFT STOKES JUST UNTIL BATTER BLENDED AND SMOOTH. "DO NOT OVERMIX OR THE BLONDIES WILL BE EXTRA HEAVY).
   
6. STIR IN THE CHIPS AND NUTS AND MIX WELL. POUR INTO PREPARED PAN. WITH A SPATULA, SPREAD THE BATTER TO MAKE SURE IT IS EVENLY SPREAD IN THICKNESS.
   
7. BAKE FOR 35 TO 40 MINUTES UNTIL THE TOP SPRINGS BACK WHEN YOU PRESS IT LIGHTLY WITH YOUR FINGERTIPS OR WHEN TESTER INSERTED IN THE CENTER COMES OUT CLEAN.
   
8. REMOVE FROM OVEN AND LET SIT UNTIL COMPLETELY COOLED ON A WIRE RACK.
   
9. CUT IN RECTANGLES AND WRAP INDIVIDUALLY IN PLASTIC WRAP TO KEEP FRESH.
   
10. 20 BLONDIES