Blondies are indulgent desserts that are hard to resist. The brown sugar gives the blondies their distinctive molasses flavor and they are rich, chewy and extremely delicious. Since brown sugar is the critical flavor, I used a combination of light and dark brown sugars. This original recipe is from Bobby Flay. Enjoy!
Ingredients
Butter - 1 1/2 stick
All-purpose Flour (Maida) - 1 1/2 cups
Light Brown sugar - 1 cup
Dark Brown sugar - 1/2 cup
Eggs - 2
Chocolate chips (milk) - 1 cup
Toasted Almonds (optional) - 1/2 cup
Baking powder - 1 tsp
Salt - 1/2 tsp
Vanilla extract - 1 1/2 tsp
Method
Preheat oven to 350 F. Butter a 9x9 baking pan.
Combine the flour, baking powder and salt and set them aside.
Melt butter in a saucepan and add both the brown sugars and whisk until the sugar is melted. Transfer the mixture to a bowl and let it cool. Add the eggs and vanilla extract until combined. Add the flour mixture and whisk until just incorporated. Fold in the chocolate chips and the almonds. Transfer the mixture to the buttered pan.
Bake until the top cracks slightly and is firm to touch and a knife inserted in the center comes out clean (about 30 minutes). Remove the bars and let it cool completely and cut them into 2-inch squares.
