This is Not a Secret Recipe

January 23, 2011 § Leave a comment

This weekend (while lying in bed with a flu-like plague) I read this and got some advice from some of you, and it cleared up all my questions about citing sources and what I should or shouldn’t put on this new little blog of mine.  So, here’s the recipe from the last post:

Chewy, Chunky Brownies adapted from Baking From My Home to Yours

2 cups all-purpose flour

1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 sticks of butter (16 tablespoons) at room temperature

1 1/2 cups packed, light brown sugar

1/2 cup sugar

2 large eggs

1 tsp vanilla extract

6 oz bittersweet or semisweet chocolate, chopped into chips or 1 cup chips

1 cup butterscotch chips (I didn’t use these)

1 cup coarsely chopped walnuts (or these)

1 cup sweetened coconut

Center a rack in your oven before warming it to 325 degrees F.  Butter a 9×13 baking pan and put it on a baking sheet. (I’m not sure why she says to do this, but I did it anyway. I figure she knows what she’s doing.)

Whisk together the first four ingredients.

Using a stand mixer with a paddle attachment, or a hand mixer (what I used), beat the butter in a large bowl until smooth.  Add both brown and white sugar and beat for another 3 minutes.  Add the eggs, one at a time, mixing for a minute between each one. Add the vanilla and mix. Slow the mixer speed to low and add the dry ingredients.  Mix only until they disappear into the batter.  Stir in the chips, nuts, and coconut (again, you can skip any of these).  Scrape the mixture into the buttered pan and smooth the top as much as possible.

Bake for about 40 minutes (I think mine was more like 50 minutes) or until a knife inserted in the middle comes out clean.  The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Cool on a rack for 15 minutes before turning out onto another rack. Invert onto ANOTHER rack and cool the blondies to room temp right side up. (I didn’t have all those RACKS! So, I just let them cool on one rack in the pan and cut them out. They were still good.)


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