My friend Katie is getting married on Sunday, and a lovely little bachelorette party was thrown for her this past weekend. Katie is blonde, so of course, the logical dessert of choice to make for her? Blondies.
This recipe is from my America’s Test Kitchen Family Baking Book. A great go-to cookbook for classic confections, I haven’t had a single baking fail with any of its recipes. These non-chocolate brownies are cakey (versus gooey), slightly dense bar cookies; they might pair well with a scoop of ice cream or two. The white chips overpower the semisweet, so feel free to sub in any combo or proportion of chips if you’re not a fan of white chocolate.
Here you go: classic blondies for the blonde bachelorette in your life.
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
12 tbsp. (1 1/2 sticks) unsalted butter, melted and cooled
1 1/2 c. firmly packed light brown sugar
2 eggs
4 tsp. vanilla
1/2 c. semisweet chocolate chips
1/2 c. white chocolate chips
1 c. pecans, toasted and coarsely chopped
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a 13x9-in. baking pan with foil, leaving a slight overhang (for easy removal later). Coat the foil-lined pan with vegetable cooking spray or shortening.
In a medium bowl, whisk the flour, baking powder and salt together. Set aside. In another medium bowl, whisk the melted butter and brown sugar together until combined. Add the eggs and vanilla and mix well. Using a rubber spatula, fold the flour mixture into the egg mixture until just combined. Do not overmix. Fold in the semisweet and white chocolate chips and the nuts, and turn the batter into the prepared pan, smoothing the top with spatula.
Bake until the top is shiny and cracked and feels firm to the touch, about 22 to 25 minutes. Place the pan on a rack and let cool completely, about 1 1/2 hours.
