Blondies

Blondies are a brownie's sister. I had never eaten a blondie before, until I made them for this blog. Looking at a blondie, you think you're eating a chocolate chip cookie bar with nuts. But they are not the same. Blondies have a lovely vanilla flavor with a rather strong pecan flavor. My favorite part is the white and semisweet chocolate complementing the blondies with their flavors. These are also soft and perfectly moist. Makes about 24 blondies.
Ingredients:
1 1/2 Cups (7 1/2 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt
12 Tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
1 1/2 Cups packed (10 1/2 ounces) light brown sugar
2 Large eggs
4 teaspoons pure vanilla extract
1/2 Cup (3 ounces) semisweet chocolate chips
1/2 Cup (3 ounces) white chocolate chips, or semisweet chocolate chips
1 Cup (4 ounces) pecans, toasted and coarsely chopped

1. Adjust an oven rack to the middle position and heat oven to 350 degrees F. Line a 13 by 9-inch baking pan with nonstick parchment paper. Whisk the flour, baking powder, and salt together in a medium bowl. 
2. In a large bowl, whisk the butter and sugar together. Whisk in the eggs and vanilla until combined. Stir in the flour mixture until just incorporated. Stir in the chips and nuts.
3. Scrape the batter into the prepared pan and smooth the top. Bake the blondies until a toothpick inserted into the center comes out with just a few moist crumbs attached, 22-25 minutes, rotating the pan halfway through.
4. Let the blondies cool completely in the pan, set on a wire rack, about 2 hours. Remove the blondies from the pan using the parchment paper. Cut into squares.

 

From The America's Test Kitchen Family Baking Book