Blondies Are More Fun

I had tried a couple of blondie recipes in an attempt to appease a persistent craving (no, I’m not pregnant!) and none of them had satisfied…until this one.  I went online and Googled “best blondie recipe” and found the recipe below, which reviewers seemed to agree was without rival.  And they’re right!  This is why I keep my food storage baking ingredients well stocked! I am giddy to have found this decadent recipe and to be able to pass it on.  I made it for a gathering of teenagers at our home tonight and they gobbled them up. (Luckily, I doubled the recipe and hid the second pan.)

BEST BLONDIES (from Cooks Illustrated)

1 c. pecans, chopped

1 1/2 c. shredded coconut

1 1/2 c. flour

1 tsp. baking powder

1/2 tsp. salt

1 1/2 sticks butter, melted and cooled

1 1/2 c. light brown sugar

2 large eggs, beaten

4 tsp. vanilla (I know it seems like a lot, but that’s not a typo)

1/2 c. bittersweet chocolate, chopped (you can use semi-sweet or milk chocolate)

1/2 c. white chocolate chips

Heat oven to 350 degrees.  Grease 9 x 13 baking dish. Wisk flour, baking powder and salt in bowl and set aside. Combine melted butter and brown sugar until well blended.  Add eggs and vanilla and mix well. Fold in dry ingredients with spatula until just combined. Fold in chocolates, coconut, and nuts and spread into prepared pan. Bake 25-30 minutes until top is shiny, golden brown and cracked.  DO NOT OVERBAKE. Cool to room temperature before cutting.