- 12
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks butter, melted, cooled
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 4 teaspoons vanilla extract
- 3-4 cups of mix-ins (see notes)
Preparation
Step 1
1. Adjust oven rack to middle position; heat oven to 350° F. Line a 13 by 9-inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they're done. Turn the pan upside down, and form the foil over the bottom to make the shape of the pan with the foil. Turn the pan back over and press the pre-shaped foil in the bottom. Spray with cooking spray and set aside.
2. Whisk flour, baking powder, and salt together in medium bowl; set aside. Melt the butter over medium heat and allow to cool slightly. Whisk melted butter and sugars together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in the assortment of mix-ins and turn batter into prepared pan, smoothing top with rubber spatula.
3. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 12 large or 16 small(ish) bars and serve.
Notes:
I added in about 3 to 4 cups of mix-ins but feel free to add less if that's what you have on hand. Two cups of mix-ins would be sufficient, but if you have more go for it! Here is the break down of what I added (feel free to customize to what you like and have on hand
* 1 1/4 cups mixed nutes (1/2 cup hazelnuts, 1/2 cup pecans, 1/4 cup chopped walnuts)- all toasted before hand
* about 1 cup chocolate chips (1/4 cup white chocolate chips, 1/2 cup semi-sweet chocolate chips, 1/3 cup milk and peanut butter chips)
* 1/3 cup caramel bits
* 1/2 cup coconut flakes
* 1/2 cup butterfinger baking bits (but crushed up candies would work as well)