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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

CHOCOLATE CHUNK BLONDIES Recipe

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This recipe for CHOCOLATE CHUNK BLONDIES is from Pam Adams' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Directions:
Directions:
Preheat the oven to 350°
Grease and flour an 8 ˝ X 12 X 2" Baking Pan

1/2 lb. Unsalted Butter, at room temperature (2 sticks)
1 cup Light Brown Sugar, lightly packed
1/2 cup Sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the above 3 ingredients on high speed for 3 minutes, until light and fluffy.

2 tsps. Pure Vanilla Extract
2 extra large Eggs, at room temperature

With the mixer on low, add the vanilla. Add the eggs, one at a time, and mix well, scraping down the bowl after each addition.

2 cups Flour
1 tsp. Baking Soda
1 tsp. Salt

In a small bowl, sift together the above 3 ingredients. With the mixer still on low, slowly add the flour mixture to the butter mixture.

1 1/2 cups Chopped Walnuts (optional)
1 1/4 cups Chocolate chunks, (like Nestlé's)

Fold in the walnuts (if using) and chocolate chunks with a rubber spatula.

Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes, until a toothpick comes out clean. Don't over bake! The toothpick may have melted chocolate on it but it shouldn't have wet batter. Cool completely in the pan and cut into 12 bars. (I cut them as needed so they don't dry out.)
Number Of Servings:
Number Of Servings:
12 Large Bars

 

 

 

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