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Gooey Blondies (mf)

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CATEGORY CUISINE TAG YIELD
Eggs, Grains Bar-cky, Brownie-cky, Nut-cky 20 Servings

INGREDIENTS

3 c Flour, plus 3 tablespoons
sifted after measuring
1/2 t Salt
1 t Baking soda
1/2 t Baking powder
8 oz Unsalted butter
2 c Packed dark brown sugar
plus 10 tablespoons
3 Eggs, lightly beaten
1 1/2 t Vanilla extract
3 c Peanut butter chips
1 c Toasted pecans

INSTRUCTIONS

Preheat the oven to 350 degrees. Lightly grease and flour a 9 x
13-inch baking pan and set aside. Sift flour with salt, baking soda,
baking powder and set aside.  Melt butter in a large sauce pan over low
heat. Add the brown sugar,  remove it from the heat and stir until
completely blended; let cool  to room temperature. Add eggs one at a
time stirring well after each  addition. Stir in the vanilla.  Transfer
the mixture to a large mixing bowl. With a rubber spatula,  fold the
sifted flour into the batter with a few smooth swift strokes  and stir
just until batter is blended and smooth. Do not overmix or  the
blondies will be heavy. Stir in the chips and nuts and pour into  a
prepared pan. With a spatula, spread the batter to make sure it is
even in thickness. Bake for 35 to 40 minutes until the top springs
back when you press it lightly with your fingertips or when a
toothpick, when inserted in the center of the dough comes out clean.
Remove the blondies from the oven and let them set until completely
cool. Cut into rectangles and wrap individually in plastic or foil to
keep them very fresh.  Yield: 20 blondies  Copyright, 1997, TV FOOD
NETWORK, G.P., All Rights Reserved  Busted by Gail Shermeyer
<4paws@netrax.net> on May 24, 1997  Recipe by: TVFN: COOKING MONDAY TO
FRIDAY SHOW #MF6699 Posted to  MC-Recipe Digest V1 #637 by
4paws@netrax.net (Shermeyer-Gail) on Jun  07, 1997

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