Chewy butterscotch-flavored chocolate-chunk brownies are called blondies, and taste great out of the icebox.
INGREDIENTS | YIELDS 36 pieces
- 1½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6 ounces (1½ sticks) unsalted butter, at room temperature
- Generous 1¾ cups brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 6 ounces (about 1 cup) semisweet chocolate chunks or chips
Heat oven to 350 degrees. Butter a 9-inch baking pan.
In a medium bowl, using a stiff wire whisk, whisk together the flour, baking powder, and salt.
Separately, combine the butter, brown sugar, and vanilla, and cream together using an electric mixer or by hand, until light and fluffy (about 2 minutes). Gradually beat in the eggs, working each 1 in completely before adding the next.
Scrape down mixing bowl; add the flour mixture. Beat just long enough to incorporate. Mix in chocolate chunks.
Transfer the batter into the prepared baking pan, and smooth with a spatula.
Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Cool at room temperature at least 1 hour. Cut into 36 pieces. Will keep refrigerated for 1 week, or in freezer for up to 6 weeks.
Make your own fruity cooler. For a banana shake: Blend together one banana, one tablespoon sugar, one cup of milk, one-fourth teaspoon vanilla extract, and seven ice cubes until very, very smooth. Add blueberries or strawberries to the mix, if desired. A cup of chilled coffee, with a drop of almond extract, a tablespoon of sugar, a half-dozen ice cubes, and a splash of cream also blends up into a righteous quencher.