Another package boxed up and ready to go. As part of the MBA application process, one of my collegues – a Hoosier himself – was nice enough to write a recommendation letter for me, so I sent these and an IU shirt as a thank-you!
Adapted from Cooks Illustrated; found at Erin Cooks
- 1 cup pecans or walnuts, toasted and chopped (I omitted.)
- 1 1/2 cups 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 cups packed light brown sugar
- 2 large eggs, lightly beaten
- 4 tsp. vanilla extract
- 1 cup white chocolate chips or 3 ounces each white chocolate and semi-sweet chocolate chips (Because I omitted the nuts, and because I wanted them to remain ooey-gooey until they arrived – I added 1 cup chocolate chips and 1 cup peanut butter chips instead.)
Pre-heat oven to 350 degrees with the oven rack placed in the middle position. Cut an 18″ length of aluminum foil and fold it lengthwise to an 8″ width. Then fit foil into a 13 x 9 pan, pushing it into the corners and up the sides of pan. You want to allow the excess to overhang the edges so its easy to pull the blondies out of the pan. Cut a 14″ length of aluminum foil and fit it into the width of the pan the same way so that this one ends up perpendicular to first sheet. Spray the foil with non-stick cooking spray.
Whisk together the flour, baking powder, and salt in a medium bowl.
In a separate bowl, combine together the melted butter and brown sugar. To that mixture, add the eggs and vanilla. Mix this well. Fold the dry ingredients into egg mixture until they are just combined; you do not want to overmix. Fold in the chocolate and nuts (if using). Then pour the batter into the 13 x 9 pan and smooth it until it’s distributed evenly.
Bake until the top of the blondies is shiny, cracked, and light golden brown, about 22 to 25 minutes. Do not overbake, and check on these a few minutes before you get to 22 minutes just to make sure. Then remove from the oven and place on a cooling rack until they have cooled to room temperature. Then grab the foil, remove from the pan, and cut into squares.