Every now and then, even those of us with semi-pro-level baking skills can have a disaster in the kitchen, and I usually attribute this to the recipe, rather than to the baker. Some recipes are unclear, or perhaps not as well-tested as they should be; sometimes the ratios are off, or the volume is wrong for the pan, or the flavor profile leaves a lot to be desired.
Not with BH&G, my friends. These folks know their stuff, and this recipe is yet another example. It is a “make it mine” blondie recipe from Better Homes & Gardens Baking, which Mike gave me for Christmas last year (along with some snazzy new spatulas and mini loaf pans). You can add whatever you like to the base, and I chose toasted pecans and chocolate chips. Next time, I might add a chocolate drizzle to the top, or mix in some toffee pieces as well.
- 10 2/3 tablespoons butter
- 2 cups packed light brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup toasted pecans, chopped
- 1/2 cup milk chocolate chips
Preheat oven to 350 degrees. Line a 13 x 9 baking pan with foil, extending foil over the sides. Lightly grease foil.
In a medium saucepan, combine butter and brown sugar. Stir constantly over medium heat until mixture melts and becomes smooth.
Pour mixture into a large mixing bowl and allow to cool about 10 minutes, stirring occasionally.
Meanwhile, in a medium bowl, combine flour, baking powder, and baking soda; set aside.
Once butter/sugar mixture has cooled slightly, add vanilla and eggs and mix well.
Add flour mixture and stir well to combine; batter will become fairly thick.
Add toasted pecans and chocolate chips and stir to combine.
Spoon batter into prepared pan and spread out into an even layer.
Bake for 25-30 minutes, until top is a very light golden brown and a cake tester comes out clean.
Cut into bars while still warm; when completely cool, remove from pan and store in an airtight container.