Blondies

B3

I can’t believe that 2017 is almost over.  The old adage is certainly true, that time flies when you’re having fun, but it flies even quicker with young kids.  And with a 7 and 5 year old, time slows down for no one.

Since working full-time, I have been very intentional about the quality time I spend with family.  I think one of the most important traditions I am continuing is eating dinner together as a family, almost every single night.  The kids gather around the kitchen table and work on homework, or color, or build with Legos while I make dinner.  It’s probably the calmest part of our evening, and the one I look forward to the most.  For me, my love language is Acts of Service, and making homemade meals (and desserts) for my family is the biggest way I show them love.  While eating always takes less time than making, sitting down and talking together over a meal ensures that my kids know we care about them, their day, their thoughts, their fears, their dreams.  It’s creating a strong bond that family really matters and will carry them through the good and the bad, the ups and the downs.  We’re in this together.

B6

I made these bars a few weeks ago for a cookie platter I put together for neighbors and friends.  These are probably one of the densest, chewiest, chocolaty bars I have ever had.  And super rich.  The key is in toasting the pecans.  They add a nice nutty flavor to the base.  Super quick and easy to make, I am sure they’ll be a staple dessert for your family too.  Enjoy! xoxo

B7

Blondies

print recipe

Prep Time: 20 minutes

Total Time: 30 minutes

Serves: 30 medium-sized bars

4 c flour

2 ¼ t baking powder

1 t kosher salt

2 c unsalted butter, melted and slightly cooled

3 ½ c dark brown sugar, packed

4 eggs

2 t vanilla extract

2 ½ c chocolate chips

3 c pecans, coarsely chopped

Preheat oven to 350 degrees.  Place pecans on large baking sheet and toast in the oven 6-9 minutes, until fragrant.  Let cool.  Once cool, combine the nuts with the chocolate chips.

Line the bottom of a jelly roll pan (12×17) with wax or parchment paper.  Whisk together the flour, baking powder, and salt in a medium-sized bowl.  In a large bowl, combine the melted butter and sugar.  Use a wooden spoon to make sure all is incorporated.  Add the eggs and vanilla and whisk until there are no traces of egg.

Dump the flour mixture into the butter mixture.  Using the wooden spoon, fold until all ingredients are combined.  Add ½ cup of the chocolate chips and cooled pecans.  Press the mixture into the jelly roll pan.  Make sure that the dough gets to all corners and edges of the pan.  Sprinkle the remaining nuts and chips evenly over the dough.

Bake for 10 minutes.  Reduce temperature to 325 degrees and continue baking for about 20 minutes.  The edges should be browned and a toothpick entered should come out clean.  Cool on a cooling rack before cutting and serving.  Store leftovers in an airtight container up th 3 days.

Source: Slightly adapted from The Sweeter Side of Amy’s Breads

Author: holly

Thanks for stopping by! I'm glad you're here. I love baking and being in the kitchen, and my goal with this blog is to bring you tried and true recipes that are fun and easy to make--and of course delicious! Enjoy! xoxo

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