Carb Fuel Fridays project 2: Blondies

Earlier this week in the school university cafeteria, "Blondies" were the featured dessert. Disgusted by the school's cakey, airy attempt at what is supposed to be a dense, brownie-like dessert, I decided to attempt what I had never attempted before. Although my teammates (when I do eat at the cafeteria, I eat with the team directly after practice. We really are like a big family) loved them, because they were packed with sugar and the option to cover them with ice cream and whipped cream was available, I promised the team that I would show them what a REAL blondie is supposed to be like. I turned to my favorite recipe guide, the America's Test Kitchen Family Baking Book, for what I knew would be a foolproof and perfect blondie recipe. Follow this recipe to a t, and it will be perfect!

Blondies (Chris Kimball and the America's Test Kitchen)

INGREDIENTS

1	cup pecans or walnuts (4 ounces)
1 1/2	cups unbleached all-purpose flour (7 1/2 ounces)
1	teaspoon baking powder
1/2	teaspoon table salt
12	tablespoons unsalted butter ( 1 1/2 sticks), melted and cooled
1 1/2	cups packed light brown sugar (10 1/2 ounces)
2	large eggs , lightly beaten
4	teaspoons vanilla extract
6	ounces white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips

INSTRUCTIONS

1. 1. Adjust oven rack to middle position; heat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.

   
   

   Nuts, pre- roasted.

   
   

   Nuts, post-roasted.

   
   

   pecans, chopped

   
   

2. 2. While nuts toast, cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray foil-lined pan with nonstick cooking spray.

   
   

3. 3. Whisk flour, baking powder, and salt together in medium bowl; set aside.
   

4. 4. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.

   
   

   Prebaked blondie.

5. 5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.

   
   

   When it looks a little something like this, take it out.

   
   

   See, that's more like it! I really think of blondies more as a cookie bar than a brownie, but they certainly aren't very cakey. Too much fat. Try this recipe and love it!