Recipe For Cooking Gooey Blondies

Toaster Oven Cookies :: Blondies and Brownies

Gooey Blondies

Makes approximately: 20 blondies

3 C. plus 3 Tbsp. flour, sifted after measuring
1/2 tea. salt
1 tea. baking soda
1/2 tea. baking powder
1 C. (2 sticks) unsalted butter
2 C. plus 10 Tbsp. packed dark brown sugar
3 eggs, lightly beaten
1 1/2 tea. vanilla extract or flavoring
3 C. peanut butter chips
1 C. toasted pecans

Preheat oven to 350 degrees F. Lightly grease and flour a 9 x 13-in. baking pan and set aside.

Sift flour with salt, baking soda and baking powder; set aside.

Melt butter in a lrg. saucepan over low heat. Add the brown sugar, remove it from the heat and stir until completely blended; let cool to room temperature.

Add eggs one at a time stirring well after each addition. Stir in vanilla extract or flavoring. Transfer the mixture to a lrg. mixing bowl. With a rubber spatula, fold the sifted flour into the batter with a few smooth swift strokes and stir just until batter is blended and smooth. DO NOT overmix or 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. until the top springs back when you press it lightly with your fingertips or when a wooden pick inserted in the center comes out clean.

Remove the blondies from the oven and let them set until completely cool.

Cut into rectangles and wrap individually in plastic or foil to keep them fresh.