Easy Bondie Brownies -- Best Recipes

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Date Posted: 05/24/08 11:27:40am
Author: CB
Subject: Easy Bondie Brownies

2 sticks unsalted butter (plus more for greasing the pan)

1 pound (2 cups firmly packed) light brown sugar

2 teaspoons baking powder

� teaspoon salt

1 teaspoon pure vanilla extract

2 cups all-purpose flour (see note)

2 large eggs

1 cup semisweet chocolate chips

1 cup chopped pecans, optional

Preheat oven to 350 F. Grease a 9x12-inch baking pan well with butter. Set pan aside.

Melt 2 sticks of butter in a 2-quart microwave-safe bowl covered with a paper towel. Remove the bowl from the microwave oven, and add brown sugar. Stir well. Add baking powder, salt and vanilla extract, stirring until completely incorporated. Stir in flour, again stirring until it is well mixed. The batter will be stiff.

Crack eggs into a small bowl, and beat them well with a fork or whisk. Add eggs to batter and stir with a spoon until they are completely incorporated. Stir in chocolate chips (and nuts, if using).

Spread batter in greased pan. The batter will be stiff and sticky. You may have to spread it to the edges of the pan with the back of a spoon, but don't worry too much about getting it exactly even. The batter will spread as it bakes.

Bake until the top begins to get golden brown and the blondies just begin to pull away from sides of pan, about 20 to 25 minutes. (Baking time will vary depending on your oven and type of pan.) Do not overbake! Cool for at least 20 minutes, and cut into small squares. Store in an airtight container or cover well with plastic wrap. These bars freeze very well and improve in flavor after the first day.

Makes 2 dozen.

Note: To get the proper texture, do not use an electric mixer. You do not need to sift the flour, but spoon the flour into the measuring cup so as not to pack it too much. Use the spoon handle to brush away extra flour and thereby level the top of the measuring cup.

From Desperation Dinners Cookbook

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