Makes 12 large or 24 small squares
Ingredients
- 2½ cups unbleached all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 2 cups + 2 tbsp sugar
- 1 stick unsalted butter
- ⅓ cup canola oil
- ¼ cup molasses
- 3 eggs
- 2 tsp vanilla extract
- 1½ cups chocolate chips
- 1 cup chopped walnuts
- nonstick cooking spray
Equipment
- 9" x 13" baking pan
- parchment paper
- stand mixer
- bench knife (optional)
How-to
Set Oven & Prepare Pan
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Preheat oven to 350º
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Prepare a 9” x 13”pan by coating with nonstick cooking spray, then placing a long piece of parchment paper across the length of the pan, creating a “sling” to lift the Blondies out after baking
Mix Dry Ingredients
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In a medium bowl, combine flour, baking powder and salt. Whisk until free of lumps and well mixed
Mix Wet Ingredients
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In the bowl of a stand mixer, cream butter, sugar, oil and molasses on medium speed until light, about 1 minute
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Add eggs, 1 at a time, mixing between additions. Blend in vanilla. Scrape down bowl as needed to ensure a smooth mixture before the dry ingredients are added
Combine Ingredients & Bake
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Add dry ingredients to the wet ingredients in the mixer all at once. Blend on low speed until just combined
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Fold in about ⅔ of the chocolate chips and walnuts, saving the rest for the top
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Transfer batter to the prepared pan and spread evenly
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Sprinkle reserved walnuts and chocolate chips evenly on top of dough
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Bake 25-35 minutes
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Cool until the chocolate chips on top are firm to the touch. Cut into squares and serve or store in an air-tight container between layers of wax paper
Post 390
406 Stuart Street
Boston, MA 02116
617-399-0015