Desserts
Blonde Brownies - 2 Dozen
Makes 24 brownies
Blonde Brownies - 2 Dozen
Makes 24 brownies
carb. 39g
pro. 3g
fat 18g
sat. fat 10g
chol. 45mg
sod. 150mg
calc. 10mg
fiber 1g
Ingredients
nonstick cooking spray 2 cups unbleached, all-purpose flour 1½ teaspoons table salt ½ teaspoon ground cinnamon 1 cup unsalted butter ½ cup granulated sugar 1 cup packed light brown sugar 3 large eggs 1 tablespoon pure vanilla extract 1 ½ cups chopped bittersweet chocolate 1 cup white chocolate chips 1 cup walnuts
Preparation
Preheat oven to 350°F. Coat a 13x9-inch baking pan with nonstick cooking spray; line with parchment or aluminum foil. Reserve. In a small bowl, combine the flour, salt and cinnamon. Reserve. In the bowl of the Cuisinart Hand Stand Mixer fitted with the flat beaters, add the butter. Mix on speed 3 until lightened, about 30 seconds. Add the granulated and brown sugars and beat on speed 4 until lightened, another 30 seconds to 1 minute. Reduce to speed 3 and, with the mixer running, add the eggs, one at a time, and the vanilla; mix until well combined. Reduce to speed 1 and slowly add the dry ingredients. Once almost fully mixed, add the chocolate and nuts. Pour into prepared pan. Bake for about 30 to 35 minutes, or until top is just starting to crack. The brownies should be fully cooled before cutting.
