Blondies That Are Best. These are the ideal blondies, dense but soft, with crispy borders and a chewy center, with a flavorful natural butterscotch flavor. My best creation to yet.
1/2 tsp baking powder
1 cup butter melted
1 tbsp pure vanilla extract
1 3/4 cups firmly packed dark brown sugar
1 3/4 cups flour
1/2 tsp salt
3 eggs, large or extra large
Lightly grease a 9×9 baking pan and line with parchment paper. Preheat oven to 325 degrees F.
Sift together the flour, baking powder and salt. Set aside.
Melt the butter in the microwave for a few seconds at a time until just melted. The butter should only be lukewarm, not hot. If it gets overheated, let it cool down before continuing.
Add to the bowl of an electric mixer along with the brown sugar, eggs and vanilla.
Mix on the lowest setting for about 10 minutes. You an also stir the mixture with a wooden spoon for about the same amount of time or a little longer. The purpose here is to dissolve the brown sugar into the butter and egg mixture as much as possible. This will help greatly in achieving a chewier texture for your blondies.
Fold in the dry ingredients by hand, mixing only enough so that the flour is fully incorporated. When the last streaks of flour disappear, stop. You do not want to over mix the batter.
Spread batter evenly into the prepared pan.
Bake for 40-45 minutes. They baked for the full 45 minutes in my oven.
Cool thoroughly in the pan before cutting into squares or bars.