Sunday, October 9, 2011


Photo from Erin Cooks

This recipe is a great one to have in your back pocket with last minute guests or when you need a simple dessert.  They're easy to make and the ingredients are probably already in the pantry. We had some family over last night for dinner and I had completely forgotten to make dessert. Thirty minutes before everyone came over, I mixed everything together and threw the blondies in the oven to bake while I got ready. It was so simple to take them out of the oven before the guests arrived, forget to take a picture and let them cool while we had dinner.  Served with a little vanilla ice cream and decaf coffee, these blondies went over very well with everyone.  Altogether, it made for a delicious dessert that I'll definitely make again!

Taken from: Cook's Illustrated via Erin Cooks
Makes about 12 squares (this would be easy to double and bake in a 9x13 baking dish)
  • 3/4 cup unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted and cooled
  • 3/4 cup packed light brown sugar (I used dark brown sugar)
  • 1 large egg
  • 1-2 teaspoons vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup pecans or walnuts, chopped (optional)
  1. Adjust oven rack to middle position; heat oven to 350 degrees.
  2. Cut a large piece of aluminum foil so that the foil fits into the bottom and up the sides of an 8x8 baking dish. Put the foil into the corners and allow any excess to overhang pan edges. Spray foil-lined pan with nonstick cooking spray.
  3. Whisk flour, baking powder, and salt together in medium bowl; set aside.
  4. Whisk melted butter and brown sugar together in medium bowl until combined. Add egg and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts (if using) and turn batter into prepared pan, smoothing top with rubber spatula.
  5. Bake until top is shiny and light golden brown, 18 to 25 minutes; start checking the oven a few minutes before they are done so make sure you do not overbake. (Cook's Illustrated warns that overcooked blondies will dry out and become hard.)
  6. Cool on wire rack to room temperature, removing the bars from pan by lifting foil overhang and transfer to cutting board. Cut into squares and serve.


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