Prep 10 mins
Cook 25 mins
From the Florida Times-Union. My mother-in-law made these for a Memorial Day get-together and there wasn't a crumb left... She then made them for dessert for all the grandkids and the rest of us (10 in all)... and there wasn't a crumb left! So here's the recipe so that I can make them whenever I wish. These are GREAT a la mode. :0)
- 1⁄2 lb unsalted butter, plus more
- unsalted butter, for greasing (2 sticks)
- 1 lb light brown sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour (see NOTE)
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 1 cup pecans, chopped (optional)
- Heat oven to 350°F Grease a 9x12 baking pan well with butter. Set aside.
- Melt the 2 sticks of butter in a 2-quart microwave safe bowl, covered with paper towel, and add the brown sugar.
- Stir well.
- Add baking powder, salt and vanilla extract, stirring until completely incorporated. Stir in the flour, again stirring until it is well mixed. The batter will be very stiff.
- Crack the eggs into a small bowl, and beat them well with a fork or whisk. Add the eggs to the batter and stir with a wooden spoon until they are completely incorporated. Stir in the chocolate chips (and the pecans if using).
- Spread the batter in the greased pan. The batter will be stiff and sticky. You may have to spread it to the edge of the pan with the back of a spoon, don't worry too much about getting it even, as the batter will spread as it bakes.
- Bake until the top begins to get golden brown and the blondies just begin to pull away from the sides of the pan, about 20-25 minutes. (Baking time will vary depending on your oven and the type of pan you use.) Do not overbake!(!).
- Cool for at least 20 minutes, and cut into small squares. Store in an airtight container or cover well with plastic wrap. These bars freeze very well and improve in flavor after the first day (if they last that long).
- NOTE: To get the proper texture, do not use an electric mixer. You do not need to sift the flour, but spoon the flour into the measuring cup so as not to pack it down too much. Use the spoon handle to brush away extra flour, and thereby "level" the top of the measuring cup.