With the caveat that I don’t bake much, this may be the best dessert I’ve ever made. John and I did a little restaurant/bar crawl for belated Valentine’s Day this year, and we finished the night with these for dessert. So good! I got the recipe from Amateur Gourmet, but I subbed walnuts for pecans (just because it’s what I had), omitted the coconut (not a fan in baked goods) and doubled the chocolate chips. The texture is particularly good.
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 pound (2 sticks) unsalted butter, melted
2 cups packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2-3 tablespoons Bourbon (I didn’t measure)
1/4 cup chopped pecans or walnuts
1/2 cup mini semisweet chocolate chips
Position a rack in the middle of the oven and preheat the oven to 350 F. Grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.
In a medium bowl, whisk the flour, baking powder, and salt; set aside.
Put the butter and brown sugar in a large mixing bowl and stir with a spoon until smooth. Add the eggs, vanilla, and Bourbon; and mix until thoroughly combined. Stir in the flour mixture, followed by the nuts and chocolate chips.
Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 25-30 minutes, until the top is golden brown and a tester comes out clean. Remove the pan from the oven and let cool completely on a wire rack. Cut the blondies into bars.