Blondies

YIELD 13X9 pan
Bake @350 for 22-25 minutes

Wisk together:

1 1/2 cups packed light brown sugar

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled


Add: 
2 large eggs
1 1/2 tsp vanilla


Combine:
1 1/2 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt (omit if using salted butter)


Fold flour mixture into the egg mixture until just combined with a rubber spatula. Do not over mix.


Fold in:
1 cup (4 oz) pecans, toasted and chopped coarse
1/2 cup (3 oz) semisweet chocolate chips (I used 1 1/2 cups choc chips only, no nuts or white choc chips)
1/2 cup (3 oz) white chocolate chips


Line a 13X9 pan with tinfoil and spray with vegetable oil. Turn the batter into the prepared pan, smoothing the top with a rubber spatula. Bake @350 degrees for 22-25 minutes until the top is shiny and cracked and feels firm to the touch. Loosen the edges with a paring knive and lift the bars rom the pan using the foil extensions, Cut into 2X2.5 inch bars. 






from the complete america's test kitchen tv show cookbook