Thursday, May 22, 2008

Blondies With Chocolate Chips

Dot's Blondies With Chocolate Chips
Beverly Mills, a writer for the San Diego Tribune, is sharing her mother's "secret weapon" for all occasions. Need a dessert for a pot-luck or picnic? Beverly says she spends the better part of an evening explaining how she makes the moist, chewy, buttery morsels. Beverly says it is easy and you don't even need a mixer. Just stir everything together and stick it in the oven!
1 cup butter
1 pound firmly packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon salt
1 teaspoon pure vanilla extract
2 cups all purpose flour
2 large eggs
1 cup semi-sweet chocolate chips
1 cup chopped pecans *optional
Preheat ovn to 350 degrees. Grease a 9 x 12 inch baking pan well with butter. Set the pan aside.
Melt butter in a microwave safe bowl covered with a paper towel. Remove the bowl from the microwave and add the brown sugar. Stir well. Add the baking powder, salt, and vanilla extract, stirring until fully incorporated.
Crack the eggs in a small bowl, and beat with a fork or whisk. Add the eggs to the batter and stir with a spoon until they are completely incorporated. Stir in the chocolate chips and nuts if using.
Spread the batter in a 9 x 12 pan which has been greased with additional butter. The batter will be stiff and sticky. Just spread to the edges with the back of the spoon, but don't worry as the batter spreads as it bakes.
Bake 20 to 25 minutes until the top begins to get golden brown and the sides pull away from the sides of the pan, Do not overbake. Cool for at least 20 minutes and cut into squares and store in an airtight container or cover with plastic wrap. These bars freeze well.

No comments: