- 6 ounces (1 and 1/2 sticks) butter
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/4 cups packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped walnuts
- 1/2 cup coarsely chopped pecans
Preheat the oven to 375º F. Butter a rectangular baking pan. In a havy saucepan over low heat, melt the butter. Cool to room temperature. Sift together the flour, salt, and baking powder. In a large mixing bowl, beat the sugar and melted butter together until thick and smooth. Beat in the eggs until thoroughly blended and add in the vanilla extract. Mix in the flour mixture as well and stir together. Mix in the nuts--OR if you want to leave them out OR just sprinkle them on top, that will do, because they are not absolutely necessary to make the recipe. Pour the batter into the pan and spread evenly. Bake for 25 minutes, or until the sides pull away from the pan and a knife comes out with moist crumbs only. Don't overbake this one, it's better too raw than too cooked. Cool it completely before cutting.
Yield: 30 bars
Source: Diane Rozas & Rosalee Harris, Cookies
Note: You can leave out nuts or choose your own combination of nuts to either mix in or sprinkle on top, or even choose something like Cheerios to put on there (I did that, it was good!). According to the recipe book, you can make MAPLE blondies by mixing in 2 tablespoons of maple syrup into the sugar and butter before adding eggs. You can also include chocolate chips by reducing the walnuts to 1/2 cup and adding 1 cup of semisweet chocolate chips right before pouring the batter into the pan.
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