Need a fabulous homemade treat for friends to nosh or dinner guests? Blondies take minutes to prepare.
Makes 16 2-inch squares for bite sized or 1 dozen bars
- 3/4 cup light or dark brown sugar, firmly packed
- 3 ounces (3/4 stick) salted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 1 cup all-purpose flour
- 1 teaspoon baking powder (use Rumford non-aluminum)
- 1/4 teaspoon salt
- 1 cup (6 ounces) semi-sweet chocolate chips
- 1/2 cup chopped walnuts, pecans, or macadamia nuts
- Spray an 8-x-8-inch square baking pan with vegetable cooking spray. You can line it with parchment if you are superstitious (it always helps when removing from the pan after cooling).
- Preheat the oven to 350º (325º if using a Pyrex pan). In a bowl with an electric mixer, beat the sugar, butter, egg, vanilla, and water until the mixture is smooth and light. Combine the flour, baking powder, and salt, and add. Beat until just combined. Add the chocolate chips and nuts, stirring until just evenly distributed. The batter is stiff.
- Spread the dough in the pan with your fingers (dipped in water) or with a spatula. I used both.
- Bake in the center of the preheated oven 25 to 35 minutes, until golden brown, especially around the edges, and a cake tester inserted into the center comes out clean. Cool in the pan 15 minutes before sliding or lifting out of the pan to cool. Or else cut with a small sharp knife into 16 2-inch squares and lift portions out of the pan. You can also cut into 12 larger squares or rectangles.
Recipe by Murray Jaffe
text copyright Beth Hensperger 2017
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.