Blondies

From the Sunday newspaper's USA Weekend section May 19-21, 2006. This appears to have originally come from a cookbook by Pam Anderson. I have yet to try this one as it uses cake flour and unsalted butter which are two things I never have on hand.

• Ready In: 1 hr 5 mins
• Serves: 24
• Yields: 2 dozen

Ingredients

• 3  cups cake flour
• 1  tablespoon baking powder
• 3⁄4 teaspoon salt
• 3⁄4 lb unsalted butter
• 3  cups  packed light brown sugar
• 3  large eggs
• 1  tablespoon vanilla
• 3  cups  dried fruit or 3  cups  coarsely chopped  nuts or 3  cups chocolate chips

Directions

1. Adjust oven rack to lowest position then heat to 325 degrees.
2. Spray a 9x13 inch baking pan with vegetable cooking spray.
3. Fit a 12x18 inch piece of heavy duty foil into the pan so you can use the foil overhang as a handle to pull baked blondies from the pan.
4. Coat foil with cooking spray.
5. Whisk flour, baking powder and salt in a small bowl.
6. Heat butter and sugar in a large pan until bubbling hot.
7. Whisk eggs and vanilla in a large bowl.
8. Slowly whisk hot sugar mixture, then dry ingredients, into eggs.
9. Stir in optional add-ins (if using chocolate, let batter cool slightly first).
10. Scrape batter into prepared pan, then bake until blondies are just set, about 45 minutes.
11. Remove from oven and let cool for five minutes.
12. Pull blondies from pan using foil handles and set on a wire rack.
13. Cool completely before cutting into 24 pieces.