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Blondies

Darling Daughter made these over the weekend. She’s made them before, but I’m usually hanging around in the kitchen while she’s mixing them up. Not this time, though. She used a bag of mixed chips – chocolate, white chocolate and peanut butter – with M&Ms that I’d picked up on my last trip to Yoder Miller’s Authentic Amish Fruit and Vegetable Tourist Trap, and the blondies came out of the oven looking like crusty chocolate soup. After they cooled down, they assumed a slightly more “stable” form, but something had gone seriously awry and I couldn’t for the life of me figure out what. I shrugged it off, figuring it was the chips she’d used, although I couldn’t understand why they would affect the recipe that way.

This afternoon when I ambled into the kitchen to throw together a couple of loaves of white bread and start dinner, I reached for the flour and noticed that the canister that I keep Bisquick in was empty. Which was really odd, because I rarely use the stuff. Then it occurred to me just what had happened to Darling Daughter’s blondies.

So, before I get into the recipe, which is absolutely decadent with high quality bittersweet chocolate such as Lindt, I feel obligated to insert this cautionary note: Do not attempt to substitute the flour in this recipe with Bisquick.

Blondies

2 1/2 cups all-purpose flour, spooned in and leveled

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup lightly packed brown sugar

3/4 cup granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

1 cup walnuts, coarsely chopped

5 ounces bittersweet or semisweet chocolate chips

OR

5 ounces high quality bittersweet chocolate, such as Lindt, coarsely chopped

Position the topmost rack in the center of the oven, and preheat to 350 F. Butter a 9 x 13 x 2-inch baking pan well.

Sift together the flour, baking soda and salt. Set aside.

In a large mixing bowl, cream the butter, sugars and vanilla together until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition.

Add the dry ingredients to the butter/sugar/egg mixture in two additions, mixing only to combine. With a large wooden spoon or rubber spatula, fold in the nuts and chocolate.

Scrape the batter into the pan, spreading it evenly. Bake for 28 to 30 minutes, or until the top is golden brown and the edges just begin to pull away from the sides of the pan. Do not overbake. Remove from the oven and place on a cooling rack. Cool for one hour before cutting in to 2-inch squares.


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