Blondies

I've never met a chocolate chip cookie that I didn't love. So when someone told me that blondies are like chocolate chip cookies but in a bar form and chewy like a brownie, I HAD to make some for myself. I found this blondie recipe in my Americas Test Kitchen cookbook and was not disappointed with the end results. Perfectly chewy, chocolatey, caramel flavor from the brown sugar, and the pecans added a nutty touch. These bars will definitely be in our regular cookie rotation.

Blondies

(Source: Americas Test Kitchen)

Vegetable cooking spray

1 1/2 cups (7 1/2) ounces unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled

1 1/2 cups (10 1/2 ounces) firmly packed light brown sugar

2 large eggs

1 1/2 teaspoons vanilla

1/2 cup semisweet chocolate chips

1/2 cup white chocolate chips (I used semisweet chocolate chips)

1 cup pecans, toasted and coarsely chopped

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a 13×9-inch baking pan with 2 pieces of foil. Coat the foil-lined pan with vegetable cooking spray. In a medium bowl, whisk the flour, baking powder and salt together. Set aside. In a medium bowl, whisk the melted butter and brown sugar together until combined. Add the eggs and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined. Do not overmix. Fold in the semisweet and white chocolate chips and the nuts, and turn the batter into the prepared pan, smoothing the top with a rubber spatula. Bake until the top is shiny and cracked and feels firm to the touch, for 22 to 25 minutes. Place the pan on a rack and let cool completely (about an hour). Cut into 1 1/2- by 2-inch bars.