Magnolia Bakery's Black & White Chocolate Blondies

Submitted by blucoat

"This is an amazing moist and chewy blondie bar recipe with two kinds of chocolates and nuts. What's not too love! From the great dessert cookbook, "More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen". Allow the blondies to cool before cutting and serving. Enjoy!"

 

• Ready In: 45mins
• Ingredients: 11
• Yields: 24 2-inch blondies

ingredients

• 1 1⁄2 cups cake flour (not self rising)
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 3⁄4 cup unsalted butter, soft
• 1 cup firmly packed brown sugar
• 1⁄2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla
• 1⁄2 cup chopped white chocolate
• 1⁄2 cup chopped semisweet chocolate
• 1⁄2 cup walnuts or 1/2 cup pecans, chopped

directions

1. Preheat your oven to 350 degrees. Grease and flour a 13x9 baking pan.
2. In a small bowl, combine the flour, baking powder and salt. Set aside.
3. In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the two eggs and the vanilla and beat well. Add in the dry ingredients and mix well. Stir in the chocolate chunks and nuts.
4. Bake for 35-40 minutes, or until cake tester inserted at centre of pan comes out with moist crumbs. Don't overbake!