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Add a photoServings: 12
Ingredients
- 3 c. Flour plus
- 3 Tbsp. Flour sifted after measuring
- 1/2 tsp Salt
- 1 tsp Baking soda
- 1/2 tsp Baking pwdr
- 8 ounce Unsalted butter
- 2 c. Dark brown sugar - (packed) plus
- 10 Tbsp. Dark brown sugar - (packed)
- 3 x Large eggs lightly beaten
- 1 1/2 tsp Vanilla extract
- 3 c. Peanut butter chips
- 1 c. Toasted pecans
Directions
- Preheat the oven to 350 degrees. Lightly grease and flour a 9- by 13-inch baking pan and set aside. Sift flour with salt, baking soda, baking pwdr and set aside.
- Heat butter in a large sauce pan over low heat. Add in the brown sugar, remove it from the heat and stir till completely blended; let cold to room temperature. Add in Large eggs one at a time stirring well after each addition. Stir in the vanilla.
- Transfer the mix to a large mixing bowl. With a rubber spatula, fold the sifted flour into the batter with a few smooth swift strokes and stir just till batter is blended and smooth. Don't over mix or possibly the blondies will be heavy. Stir in the chips and nuts and pour into a prepared pan. With a spatula, spread the batter to make sure it is even in thickness. Bake for 35 to 40 min till the top springs back when you press it lightly with your fingertips or possibly when a toothpick, when inserted in the center of the dough comes out clean.
- Remove the blondies from the oven and let them set till completely cold. Cut into rectangles and wrap individually in plastic or possibly foil to keep them very fresh.
- This recipe yields 20 blondies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 12 servings | |
| Calories 433 | |
| Calories from Fat 203 | 47% |
| Total Fat 23.17g | 29% |
| Saturated Fat 11.77g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 313mg | 13% |
| Potassium 161mg | 5% |
| Total Carbs 54.46g | 15% |
| Dietary Fiber 1.0g | 3% |
| Sugars 51.08g | 34% |
| Protein 4.33g | 7% |
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