Wednesday, July 7, 2010


I discovered this recipe in my local newspaper a few years ago and made them for my small group. They were a huge hit, but somehow I managed to forget all about them until yesterday. I was trying to think of a quick dessert to throw together for some friends and these popped into my head. I searched for the newspaper clipping and there was great rejoicing when I found it.

What I love about this recipe is that you make it in one bowl, you don't have to worry about softening the butter, it goes together in just a few minutes and best of all, they're delicious!

One little quirk about the recipe is that the eggs go in at the end, which is counterintuitive for experienced bakers. The author's reasoning for this is that by then the batter has cooled enough so as not to "cook" the eggs. Not scientific, by any means, but the end result is worth it!


2 sticks (1 cup) unsalted butter, plus more for greasing pan
1 lb (2 cups firmly packed) light brown sugar
2 t. baking powder
1/4 t. salt
1 t. pure vanilla extract
2 cups flour (I use white whole wheat, you can also use all-purpose)
2 large eggs
1 cup chocolate chips
1 cup chopped nuts (optional)

To get the proper texture, don't use an electric mixer. You don't need to sift the flour.

Preheat oven to 350°. Grease a 13 x 9" pan well with butter. Set aside.

Melt the 2 sticks of butter in a large microwave-safe bowl. Add brown sugar and mix well. Add the baking powder, salt, and vanilla, stirring until completely incorporated. Stir in the flour, again stirring until well-mixed. The batter will be very stiff.

Crack the eggs into a small bowl and beat them well with a fork or whisk. Add the eggs to the batter and stir with a spoon until they are completely incorporated. Stir in the chocolate chips (and the nuts, if using).

Spread the batter in the greased pan. The batter will be stiff and sticky. Don't worry about getting it perfectly even; it will spread as it bakes.

Bake about 20-25 minutes, or until the top begins to get golden brown and the edges begin to pull away from the sides of the pan. Do not overbake!

Cool for at least 20 minutes and cut into small squares. Store in an airtight container or cover well with plastic wrap.

These bars freeze very well and improve in flavor after the first day.

Yield: Makes 2 dozen
Approximate values per blondie (if made with all-purpose flour): 216 calories, 10 g. fat, 38 mg. cholesterol, 2 g. protein, 31 g. carbohydrates, 1 g. fiber, 59 mg. sodium

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