MAGNOLIA BAKERY'S BLACK & WHITE CHOCOLATE BLONDIES
This is an amazing moist and chewy blondie bar recipe with two kinds of chocolates and nuts. What's not too love! From the great dessert cookbook, "More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen". Allow the blondies to cool before cutting and serving. Enjoy!
Provided by blucoat
Categories Bar Cookie
Time 45m
Yield 24 2-inch blondies
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees. Grease and flour a 13x9 baking pan.
- In a small bowl, combine the flour, baking powder and salt. Set aside.
- In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the two eggs and the vanilla and beat well. Add in the dry ingredients and mix well. Stir in the chocolate chunks and nuts.
- Bake for 35-40 minutes, or until cake tester inserted at centre of pan comes out with moist crumbs. Don't overbake!
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- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed for 5 minutes, until light and fluffy.Meanwhile, whisk together the dry ingredients including nuts and chocolate – set aside.
- With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl after each addition. With the mixer on low, slowly add flour mixture to the butter mixture. Scrape down the sides of the bowl to ensure all is well encorporated.
- Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don’t overbake! A toothpick may not come out clean. Cool completely in the pan and cut into 36 bars. I know that sounds like a lot but you really only need a couple bites.
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