Wednesday, March 11, 2009

Blondies With Easter Chocolate Chips!

A cross between a chocolate chip cookie and a brownie, blondies are thought to have evolved from butterscotch confections and gingerbread. One of the first known recipes for blondies appeared in an 1896 cookbook.


16 Tbs. (2 sticks) unsalted butter, at room temperature
1 3/4 cups firmly packed dark brown sugar
1 1/2 tsp. vanilla extract
3 eggs
2 1/4 cups all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
12 oz. Easter chocolate chips*


Preheat an oven to 350°F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray.

In a food processor, combine the butter, brown sugar and vanilla and process until well combined, about 1 minute, stopping the processor occasionally to scrape down the sides of the bowl. Add the eggs one at a time and pulse for 2 seconds after each addition. Sift the flour, baking powder and salt directly onto the butter mixture and pulse 10 times, 2 seconds per pulse.

Transfer the batter to a bowl and fold in the chocolate chips. Spoon the batter into the prepared pan and spread evenly. Bake until the blondies are golden brown and the edges are firm to the touch, 30 to 35 minutes.

Transfer the pan to a wire rack and let cool completely, about 1 hour, then cut into bars. Makes 20 blondies.

Note: The blondies can be baked in two 9-inch square pans. Spray the pans and prepare the batter as directed. Divide it between the pans and spread evenly. Bake for 20 to 25 minutes.

Receipe from Williams-Sonoma Kitchen.