The Best Blondies
The Summer Challenge: Day 16
Since I work in a small office now instead of the bigger companies of the past, I don’t bake nearly as much as I used to. I do miss it greatly but really, we don’t need to eat all that stuff, so I limit myself to baking every now and then.
Over the weekend Shawn and I were looking through my Gooseberry Patch book “Cupcakes and More” and I came across this Blondie recipe. It sounded delicious and I couldn’t wait to make it! It tasted so good with the ice cream on the top and drizzled with caramel sauce.
1 cup butter, melted
2 cups brown sugar, packed
2 eggs, beaten
2 t. vanilla extract
2 cups all-purpose flour
1/2 t. baking powder
1/4 t. salt
1 cup chopped pecans
1 cup white chocolate chips
3/4 cup toffee or caramel baking bits
(I substituted the pecans for walnuts and the toffee/caramel bits for butterscotch chips because I had them on hand. It still turned out delicious!)
Line a 13×9 baking pan with parchment paper. Spray sides of the pan with non-stick spray and set aside. In a large bowl, combine the butter and brown sugar. Beat in eggs and vanilla until smooth. Stir in flour, baking powder and salt; mix in pecans, chocolate chips and baking bits. Pour into pan and spread evenly.
Bake at 375 degrees for 30 to 40 minutes, until the middle is set. Allow to cool in the pan before cutting into squares. Makes 1 dozen.