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SUGAR & STILETTOS RECIPES
Nanci Christopher
July 14, 2010

ALICIA'S BLONDIES
From Kate Moses’ book
CAKEWALK

Ingredients:

2 2/3 cups unbleached all-purpose flour
½ teaspoon salt
2 ½ teaspoons baking powder
1 cup unsalted butter
1 pound firmly packed light brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla
2 cups chocolate chips or coarsely chopped chocolate (milk, semisweet or dark)
Optional: 1 cup walnuts, pecans or almonds, coarsely chopped

MAKES 24 to 30 BLONDIES.

PREHEAT OVEN to 350F degrees and generously butter a 13 x 9 x 2 inch pan.

WHISK together the flour, salt, and baking powder in a small bowl and set aside.

MELT THE BUTTER in a heavy bottomed, medium saucepan over low heat, then remove from heat. ADD brown sugar and mix thoroughly. ADD the eggs one at a time, beating well after each addition.

ADD the vanilla and mix well. ADD the flour mixture, stirring with a wooden spoon just until the f lour disappears. STIR in the chocolate chips (and the nuts if using) and quickly pour the warm batter into the prepared pan before the chocolate melts.

BAKE for 25 to 30 minutes; don’t overbake. A toothpick inserted in the center will have slightly wet crumbs – not liquid – attached to it. Allow to cool thoroughly in the pan on a wire rack before cutting into squares.

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