The Best Blondies

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 1/4 cups all-purpose flour
• 1 cup chopped walnuts (optional)

Preparation Time:

15 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the baking powder, salt, and flour.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the walnuts, if desired.
7. Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Per serving (1 bar):

• Calories: 350
• Fat: 15g (23% DV)
• Saturated Fat: 10g (50% DV)
• Cholesterol: 65mg (22% DV)
• Sodium: 90mg (4% DV)
• Carbohydrates: 45g (15% DV)
• Dietary Fiber: 2g (8% DV)
• Sugar: 25g
• Protein: 5g

Dish Characteristics:

• Chewy and gooey texture
• Rich and buttery flavor
• Sweet and slightly crunchy with the addition of walnuts
• Perfect for dessert, snacks, or breakfast

User Comments:

• "These blondies are the best I've ever had! They're so moist and flavorful."
• "I love the addition of walnuts. It gives them a nice crunch."
• "These are easy to make and always a hit with guests."
• "I've made these blondies several times and they're always a crowd-pleaser."
• "I'm not usually a fan of blondies, but these are amazing!"

Special Precautions and Tips:

• Make sure to use parchment paper to line the pan to prevent the blondies from sticking.
• Do not overmix the batter, as this will make the blondies tough.
• Let the blondies cool completely before cutting into them, as they will be too soft to cut when warm.
• If you don't have walnuts on hand, you can substitute pecans or almonds.
• For a fudgier texture, add 1/2 cup of unsweetened cocoa powder to the batter.