Big Tall Blond(ies)

This is a post I am dedicating to all the men who read my blog. First of all, sorry for such a lapse in blogging–I have been having major trouble with my computer so I am a bit behind. Onto business… I’m getting more of you sweet males who are stopping by so I wanted to give a shout out to you with a recipe I think you will enjoy. Of course all my ladies will equally enjoy them as well. These blondies are what I call my “big blondes”. They are a taller thicker blondie with a lot of sass. A lot of chips and nuts in the mix. They are quite simple to make and you don’t need to haul out a stand mixer to make them. If you like your blondies a bit thinner then simply bake them in a 9×13 pan and bake them for about 20 minutes. Enjoy~




“Big Blondes” 

2 Cups all purpose flour

2 tsp. baking powder

1/2 tsp. salt

2 sticks (1 Cup) unsalted butter (reserve the wrappers for greasing the pan)

1 Cup light brown sugar + 1 Cup dark brown sugar (OR> 2 Cups light brown sugar + 1 Tbsp. molasses)

2 large eggs

2 tsp. vanilla

12 oz. semi-sweet chocolate chips, divided (reserve a small handful for top)

1 Cup rough chopped nuts (cut on the larger size)

1. Preheat the oven to 350° F or (180° C).  Prepare a 9 inch square baking pan by greasing the pan with one of the butter wrappers. Line the pan with a tinfoil sling and then also grease the tinfoil with the wrapper you reserved from the butter.

2. Make “brown butter” using the 2 sticks of butter. Place the butter in a skillet and over medium high heat melt the butter until fully melted. Once melted; turn the heat down to medium low and swirl and watch the butter until it turns a golden brown color and smells nutty. Immediately remove from the heat and let it sit for about a minute.

3. In a large bowl place the brown sugar(s) and molasses if you are using. Pour over the warm browned butter and with a whisk combine vigorously for one minute. Add the eggs one at a time and whisk after each one until batter looks combined. Whisk in vanilla. Add in the flour mixture all at once and switching to a spoon or spatula combine until smooth. Stir in the nuts and all the chips except about a small handful of the chips. Spread the batter (it will be thick) into the prepared pan and level out evenly. Sprinkle the reserved chips over the batter.

4. Bake in a preheated oven at 350 degrees F for 30 minutes, then cover with tinfoil and  turn down the heat to 325 and continue to bake until a tooth pick inserted comes out with moist crumbs; about another 20 minutes.

5. Cool the pan over a wire rack. Once cool, lift out the entire slab, peel back the foil, and cut into small squares or rectangles.

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