Gooey Blondies

Recipe Ingredients

3 cups	187g / 6.6oz	Flour - plus
3 tablespoons	45ml	Flour - sifted after
		Measuring
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Baking powder
8 oz	227g	Unsalted butter
2 cups	320g / 11oz	Dark brown sugar - (packed) - plus
10 tablespoons	150ml	Dark brown sugar - (packed)
3		Eggs - lightly beaten
1 1/2 teaspoons	7.5ml	Vanilla extract
3 cups	594g / 20oz	Peanut butter chips
1 cup	237ml	Toasted pecans

Recipe Instructions

Preheat the oven to 350 degrees. Lightly grease and flour a 9- by 13-inch baking pan and set aside. Sift flour with salt, baking soda, baking powder and set aside.

Melt butter in a large sauce pan over low heat. Add the brown sugar, remove it from the heat and stir until completely blended; let cool to room temperature. Add eggs one at a time stirring well after each addition. Stir in the vanilla.

Transfer the mixture to a large mixing bowl. With a rubber spatula, fold the sifted flour into the batter with a few smooth swift strokes and stir just until batter is blended and smooth. Do not over mix or the blondies will be heavy. Stir in the chips and nuts and pour into a prepared pan. With a spatula, spread the batter to make sure it is even in thickness. Bake for 35 to 40 minutes until the top springs back when you press it lightly with your fingertips or when a toothpick, when inserted in the center of the dough comes out clean.

Remove the blondies from the oven and let them set until completely cool. Cut into rectangles and wrap individually in plastic or foil to keep them very fresh.

This recipe yields 20 blondies.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6699 broadcast 05-23-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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