Cookie Recipes
Gooey Blondies
Yield: 20 blondies
Ingredients
- 3 cups + 3 tablespoons all-purpose flour, sifted after measuring
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter
- 2 cups + 10 tablespoons packed dark brown sugar
- 3 eggs, lightly beaten
- 1 1/2 teaspoons vanilla extract
- 3 cups peanut butter chips
- 1 cup toasted pecans
Instructions
- Heat oven to 350 degrees F. Lightly grease and flour* a 9 x 13 inch baking pan and set aside.
- Sift flour with salt, baking soda and baking powder; set aside.
- Melt butter in a large saucepan over low heat. Add the brown sugar, remove it from the heat and stir until completely blended; let cool to room temperature.
- Add eggs one at a time stirring well after each addition.
- Stir in vanilla extract.
- Transfer the mixture to a large mixing bowl. With a rubber spatula, fold the sifted flour into the batter with a few smooth swift strokes and stir just until batter is blended and smooth. DO NOT over-mix or the blondies will be heavy.
- Stir in the chips and nuts and pour into a prepared pan. With a spatula, spread the batter to make sure it is even in thickness.
- Bake for 35 to 40 minutes until the top springs back when you press it lightly with your fingertips or when a wooden pick inserted in the center comes out clean.
- Remove the blondies from the oven and let them set until completely cool.
- Cut into rectangles, and wrap individually in plastic or foil to keep them fresh.
Notes
* For best results, use our Pan Release!