BLONDIES
These moist and chewy treats couldn't be easier to toss together and are loaded with white chocolate chips, Heath bar bits and pecans. Molasses, just a tablespoon, adds an earthy, deep flavor. If white chocolate isn't your jam, sub in semisweet chocolate chips; a combination of both would not be remiss.
Provided by The New York Times
Categories snack, cookies and bars, dessert
Time 40m
Yield 16 blondies
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees. Butter an 8-inch square pan. In a medium saucepan, melt 1/2 cup (1 stick) butter. When hot, stir in sugar and molasses and transfer to a large bowl to cool.
- In a medium bowl, combine flour, baking powder, baking soda and salt.
- When butter mixture is cool, whisk in egg until slightly fluffy. Mix in the flour mixture until just combined, then fold in white chocolate chips, Heath Bar and pecans. Press batter into the prepared pan. Bake until golden and a toothpick inserted into the middle comes out clean, 28 to 30 minutes. Cool and cut.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 70 milligrams, Sugar 9 grams, TransFat 0 grams
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