These blondies are adapted from the "best" recipe, or at least what Christopher Kimball has determined to be the best recipe. All I changed was the amount of chocolate chips and nuts, and these tasted like ooey, gooey, chocolate chip cookie bars. So perhaps I've never had a real blondie to know what they're supposed to taste like or perhaps these blondies don't taste like the butterscotchy ones I've had before and just taste like chocolate chip cookies. Either way, they're super yummy. They stay really moist if they're sealed and the toasted pecans add a lot of flavor. But then again, when would toasted pecans NOT add a lot of flavor? I'll be making these again for sure!
makes about 36 squares
1 1/2 c. unbleached all-purpose flour
1 t. baking powder
1/2 t. salt
12 T. unsalted butter, melted and cooled
1 1/2 c. packed light brown sugar
2 large eggs
1 1/2 t. vanilla extract
3/4 c. semisweet chocolate chips
1/2 c. white chocolate chips
3/4 c. pecans, toasted and roughly chopped
Preheat the oven to 350 degrees F and place an oven rack in the middle of the oven. Spray a 13 x 9 inch pan with nonstick spray, line with foil and then spray the foil with nonstick spray.
Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
Whisk the melted butter and brown sugar together in a medium bowl until combined. Add the eggs and vanilla and mix well. Use a rubber spatula to fold in the dry ingredients until just combined. DO NOT OVERMIX. Fold in the semisweet and white chocolate chips and the pecans and then spread the mixture onto the prepared baking pan. Smooth the top. (Mine was incredibly thin in some areas but it rose enough so that I didn't end up with a thin sheet.)
Bake until the top is shiny and feels firm to the touch 22 to 25 minutes (according to the cookbook's recipe - mine took about 27 minutes). Keep touching until it really feels firm, don't talk yourself into thinking it is. Cool completely on a wire rack. Remove the bars from the pan using the foil and transfer to a cutting board. Cut into squares and serve. Preferably with a glass of milk :)
~adapted from the blondie recipe found in The New Best Recipe by the editors of Cook's Illustrated.