Blondies

THE BEST BASIC BLONDIE RECIPE

Behold! I beseech you to find a better basic blondie recipe. This buttery batter bears flavor that will have your buds begging for more. As I bit into the warmbrownie, those beside me will bear witness that I knew my pursuit for a better blondie had been brought to an end. Whip up these bad boys in minutes… they are a breeze. Treat your boys and girls when theybehave to a pan full of unbeatable bites. Another benefit… you likely have all of these basic ingredients biding time in your pantry just waiting to be baked into a blond brownie. What a boon!
PantryBlondies
From Mom’s Big Book of Baking
1 cup unbleached all-purpose flour
1 baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup firmly packed brown sugar
1 large egg
1teaspoon pure vanilla extract
3/4 cup chopped walnuts
Preheat oven to 350 degrees. Line an 8 inch square baking pan with heavy duty aluminum foil, making sure the foil is tucked into all corners andthat there is at least 1 inch overhang around the top of the pan on all sides. Combine flour, baking powder and salt in a small bowl. Melt the butter in a medium saucepan over low heat. Remove it fromthe heat. With a wooden spoon, stir in the brown sugar until it is dissolved. Quickly whisk in the egg and vanilla. Stir in the flour mixture until just incorporated. Stir in the walnuts.
Pour batterinto the prepared baking pan. Bake until they are just set in the center, about 25-30 minutes. Let them cool completely on a wire rack. Grasping the overhanging foil, remove the blondies and place ona cutting board. Cut into 16 squares. They will keep at room temperature in an airtight container for up to 3 days.

Blondies: Preheat oven to 350 degrees F (177 degrees C) and place the rack inthe center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x  20 cm) square baking pan. Place the pecans on a baking sheet and bake for 8 - 10 minutes or until...