Much Ado About Stuffing

Much Ado About Stuffing

The Best Blondies Ever: Time For REAL Sweets!


1 c pecans, chopped
(1 1/2 c shredded coconut) optional
1 1/2 c flour
1 tsp baking powder
1/2 tsp salt
12 Tbs unsalted butter (1 1/2 sticks) softened
1 1/2 c dark brown sugar
2 large eggs lightly beaten
4 tsp vanilla
4 ounces bittersweet chocolate, chopped
4 ounces white chocolate chopped
Preheat oven to 350.
Grease a 9 x 13 glass baking dish.
Whisk flour, baking powder, and salt together in bowl, reserve
Cream butter and brown sugar until combined.
Add eggs one at a time, stir in vanilla.
Fold in dry ingredients just until combined.
Fold in chocolate, coconut and nuts and pour into prepared pan, smoothing the top
Bake 25-30 minutes. DO NOT overbake.
(Top will be shiny and slightly cracked).
Cool to room temp on wire rack before cutting into squares.


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