Blondie Squares

ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
16 tablespoons (2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup coarsely chopped walnuts or pecans
2 cups (12 ounces) semisweet chocolate chips
One 10 x 15 x 2-inch jelly roll pan, buttered and lined with buttered parchment or foil

directions

1
1. Set a rack in the middle level of the oven and preheat to 350˚F.
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2. In a mixing bowl stir together the flour, salt and baking soda to mix.
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3. Beat the butter with the sugars until combined. Beat in the eggs, one at a time, and finally the vanilla extract.
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4. Stir the flour mixture into the butter mixture, then the nuts and chips.
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5. Spread the batter in the prepared pan and bake for about 30 minutes, until well risen and firm to the touch. Cool in the pan on a rack.
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6. After the cake is cool, invert onto a cutting board and peel away the paper. Cut into 2-inch squares.
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Storage: Keep the blondies in a tin or plastic container with a tight fitting lid. Or wrap individually and freeze in a tightly closed plastic container.

Carol’s notes:

Experimented with adding Rice Krispies to dulce de leche on top but Rice Krispies softened too much. Blondie itself was excellent, moist, great taste.