Think of a super-rich, extra-buttery, chewy bar cookie...this is the one.
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
13 x 9 x 2 Baking Pan
Bowl, spoon, measuring implements, the usual
1CupMelted Butter(Two 8-ounce sticks)
2CupsPacked Light Brown Sugar
2-1/4CupsAerated Self-rising Flour(or use AP flour + 1/4 tsp baking soda + 1/2 tsp baking powder)
2Large eggs, beaten lightly
1-1/2TBSPVanilla Extract(it’s fun to try a 1/2 tsp of an alternative flavor extract here if it works with your add-ins)
1CupChocolate Chips(or chopped chocolate)
1/2CupChopped Nuts(your choice - or leave ‘em out for a nut-free offering and double your fruit)
1/2CupDried Cranberries(or raisins, or dates, or whatever you have that works for you)
Preheat oven to 350 F
Add sugar to melted butter in your mixing bowl, stir well
Crack and beat eggs lightly, add to bowl, stir well
Add salt and vanilla to bowl, stir well
Add flour, stir well
Add your chocolate/nuts/fruit, mix well
Spray 13x9 baking pan with baking spray - get the corners and halfway up the sides as well as the bottom - these are sticky
Spread batter into the baking pan
Bake for 35-40 minutes at 350 F - start watching them carefully at about 30 minutes - once they look very golden brown on top, start testing for doneness - toothpick should have just a few moist crumbs but not be outright wet-looking
Once baked, remove from oven, cool in pan for 20 minutes
Flip out onto a cooling rack, and let finish cooling for a couple of hours, then store in an airtight container or zip bag(s)
This is an easy recipe to customize - I often pull out the base batter recipe to use up smaller portions of chopped nuts and/or dried fruits that I have sitting around.
For a very special signature treat, try getting creative by picking up a couple 4-ounce bags of Sahale snacks, chopping them up, and using them as your add-ins. I highly recommend the Pomegranate Vanilla Cashews or the Tangerine Vanilla Cashew Macadamia blends - I use white chips with those, if at all. Another big hit is chopped dates with toasted chopped walnuts.
Don’t be afraid to mix up your extract flavors to go with your add-ins of choice - my guideline is to use the full 1 TBSP of vanilla, then the remaining 1/2 TBSP can be something else - orange, rum, whatever makes sense.
Freezer tip: if you’re going to freeze these for later, don’t cut them all up into individual portions for that. I usually take a strip out the middle for eating, then quarter the rest and put them into 4 quart freezer bags - it’s a perfect fit. Doing this keeps them moister, for longer, in the freezer.
TMc’s Blondie Bars http://outsidevoice.com/?p=514 April 6, 2020