Servings: 3 doz
Preheat: 350°
Prep Time: 20 min
Cook Time: 25 min
Source: America’s Test Kitchen Live! 2005″” by the editors of Cook’s Illustrated
Here are blondie recipes, and a fudgy brownie thrown in for chocolate lovers. These recipes are quick and easy. This recipe is from “”America’s Test Kitchen Live! 2005″” by the editors of Cook’s Illustrated magazine (America’s Test Kitchen, $29.95).
Ingredients
Vegetable cooking spray
1 1/2 cup (7 1/2) oz unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted and cooled
1 1/2 cup (10 1/2 oz) firmly packed brown sugar
2 lg eggs
1 1/2 tsp vanilla
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1 cup pecans, toasted and coarsely chopped
Directions
Adjust an oven rack to the middle position and heat the oven to 350°. 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 over mix. 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.