Cookie Jar Blondies
- 1 1/2 cups cake flour
- 1/2 teaspoon Clabber Girl Baking Powder
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature
- 1 1/2 cups light brown sugar, packed
- 3 eggs
- 1 1/2 teaspoons vanilla
- 1 cup walnuts
- 1 1/2 cups chocolate chips OPTION: Use 1 cup chocolate chips and one cup butterscotch chips
Set a rack in the center of the oven and pre-heat to 350°. Brush a 9 x 13 inch baking pan with butter. Sift together the cake flour, Clabber Girl Baking Powder and salt. Set aside. Cream the butter and brown sugar until fluffy, about 3 minutes. Add the eggs one at a time, mixing thoroughly between each addition. Scrape the sides and bottom of the workbowl and mix again to ensure aeration and even mixing. Add the vanilla. On a low speed add the flour slowly, mixing and scraping the workbowl to mix thoroughly. When all the flour is mixed in, increase the speed briefly to blend. Fold in the walnuts, chocolate chips and butterscotch chips, if using. Transfer the batter to the prepared pan, smooth the top and bake for about 35 to 40 minutes until the top springs back lightly when pressed gently with a finger. Cool on a rack, cut into bars and serve. Makes about 15 bars. Alternately, cut each bar on the diagonal for a BIG bite-size serving.
Recipe by Mani Niall - Mix it up with Mani
This makes a large batch that stays fresh for over a week in the cookie jar. The cake flour keeps them light and delicate. Blondies are so much quicker than brownies, their counterpart, with all the attendant chocolate melting and careful mixing. The hard part? Keeping the lid ON the cookie jar!