| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
March 1992 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
|
Sticks unsalted butter; softened (3/4 cup) |
| 1 1/2 |
c |
Firmly packed light brown sugar |
| 2 |
lg |
Eggs |
| 2 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Double-acting baking powder |
| 1 1/2 |
c |
All-purpose flour |
| 1 1/2 |
c |
Semisweet chocolate chips |
| 2 |
c |
Sweetened flaked coconut; toasted and cooled |
INSTRUCTIONS
In a bowl with an electric mixer cream together the butter and the
brown sugar, beating the mixture until it is light and fluffy, add
the eggs, 1 at a time, beating well after each addition, and beat in
the vanilla. In a small bowl whisk together the salt, the baking
powder, and the flour, add the flour mixture to the butter mixture,
and beat the batter until it is just combined. Stir in the chocolate
chips and the coconut, spread the batter evenly in a buttered and
floured 13- by 9-inch baking pan, and bake it in the middle of a
preheated 350F. oven for 25 to 30 minutes, or until it begins to pull
away from the sides of the pan and crumbs adhere to a tester. Let the
mixture cool completely in the pan on a rack and cut it into squares.
Makes about 32 blondies.
Gourmet March 1992
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