Not too long ago, I organized a trip to Hog Island Oyster Farm, where I enjoyed an idyllic picnic with seven dear friends. I had a good idea of what dishes to bring, but I was hung up on dessert, until a co-worker suggested blondies. "They're so much better than brownies!" she exclaimed.
I heeded her advice and found a crowd-pleasing blondie recipe that has something for everyone: a sweet, chewy center, chunks of chocolate chips, and crunchy almond slivers scattered on top. They were so comforting that I couldn't stop eating them — so I had to give the rest away! Read on for the perfect portable dessert.
2/3 cup butter
2 cups packed brown sugar
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup chopped semisweet or white baking chocolate (I used semisweet chips)
3/4 cup sliced almonds or chopped pecans
- Preheat oven to 350ºF. Grease a 13x9x2-inch baking pan; set aside. In a medium saucepan heat and stir butter and brown sugar over medium heat until smooth. Cool slightly. Stir in eggs, one at a time. Stir in vanilla. Stir in flour, baking powder, and baking soda. Stir in chopped chocolate.
- Spread batter evenly in the prepared pan. Sprinkle with almonds. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool slightly in pan on a wire rack. Cut into bars while warm. To store, cover pan and store at room temperature for up to 3 days or freeze for up to 3 months.
Makes 36 bars.
Nutritional information per serving: Calories 137, Total Fat (g) 7, Total Sugar (g) 12, Fiber (g) 1.
- Desserts, Brownies
- North American