Desserts
Blondies
Makes 24 blondies
Blondies
Makes 24 blondies
These blondies are hard to resist − loaded with just the right amount of sweetness and a combination of chocolate and white chocolate chips.
Nutritional analysis per blondie: Calories 317 (48% from fat) carb. 39g
pro. 3g
fat 18g
sat. fat 10g
chol. 44mg sod. 153mg
calc. 317mg
fiber 1g
pro. 3g
fat 18g
sat. fat 10g
chol. 44mg sod. 153mg
calc. 317mg
fiber 1g
Ingredients
- Nonstick cooking spray
- 2cupsunbleached, all-purpose flour
- 1½teaspoonskosher salt
- ½teaspoon ground cinnamon
- 16tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces and at room temperature
- ½cup granulated sugar
- 1cup packed light brown sugar
- 3large eggs, at room temperature
- 1tablespoon pure vanilla extract
- 1½cups bittersweet chocolate, chopped
- 1cup white chocolate chips
- 1cup walnut halves
Preparation
- Preheat oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray; line with parchment paper or aluminum foil with a 1-inch overhang on either side to aid in removing from pan. Reserve.
- Combine the flour, salt and cinnamon in a small bowl. Reserve.
- Put the butter into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 to soften. Add the sugars and increase to Speed 5 to cream until light and fluffy, about 2½ to 3 minutes. Scrape down the entire bowl as necessary.
- Reduce to Speed 3 and add the eggs, one at a time, and the vanilla extract, allowing each egg to fully incorporate before adding the next. Scrape down the entire bowl as necessary.
- Reduce to Speed 1 and slowly add the dry ingredients. Once almost fully mixed, add the chopped chocolate, chocolate chips and nuts. Mix until combined and then pour into the prepared pan.
- Bake until top is just starting to crack, about 30 to 35 minutes. Remove from oven and cool in pan; then, using the parchment paper/foil overhang, lift blondies out of pan and transfer to a wire rack to continue cooling. Cut and serve warm if desired. Store remaining blondies in an airtight
