Chewy Blondies

Aside from satisfying my sweet tooth and providing the doctors and nurses at Alex's hospital with a tasty treat, this recipe also helped me start to clear out some of the baking products I have on hand....  Moving day is in about 6 weeks, and the more food I can use up between now and then, the less we have to figure out how to move!  I was able to put a dent in those pecans I have left from making this and this and also some white chocolate chips I still have leftover from Christmas.

Recipe: (from Sweet Peas Kitchen)
1 cup walnuts, toasted and coarsely chopped (I substituted pecans)
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt
12 tablespoons unsalted butter, melted and cooled
1 1/2 cups packed light brown sugar
2 large eggs, lightly beaten
4 teaspoons vanilla extract
3 ounces white chocolate chips
3 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees.  Line a 13 x 9 inch baking pan with the baking paper of your choice.  I use Reynold's Pan Lining Paper - one side foil, one side parchment - with parchment side up.  Leave some hanging over  edge of pan for easy removal.  It also makes for easy cleanup.

Melt butter in small saucepan over medium-low heat.  When melted, set aside to cool.

Meanwhile, toast pecans/walnuts etc in 350 degree oven, on a baking sheet for 4-6 minutes.  Watch carefully.  Chop after toasting otherwise the smaller pieces will burn very quickly.  (I learned that lesson the hard way!)

In a medium bowl, whisk together the flour, baking powder, and salt.

In a second medium bowl, whisk together the melted butter and brown sugar until combined.

Add eggs and vanilla and mix well.

Using a rubber spatula, fold dry ingredients into wet ingredients just until combined; do not over mix.

Fold in chocolate and nuts.

Pour into prepared pan and smooth top with spatula.

Bake until top is shiny, cracked, and light golden brown, about 22-25 minutes.

Cool on wire rack at room temperature before removing from pan, about 2 hours.  Then carefully slice and serve!

Verdict:
If you like blondies, you'll like this recipe.  I'm actually not the hugest fan of white chocolate anymore but in this recipe with the semi-sweet chips and pecans, there were so many other flavors that the white chocolate added to the sweetness pleasantly.

While it's certainly not in the 'to-die-for' dessert category, it's a good one that I'll keep on hand for future use.  You never know when you'll need a good blondie!