|This should make 9 individual blondies.|
Here is the adapted recipe:
Pecan, Peanut & Pistachio Blondies
makes 9 servings
recipe adapted from Joy The Baker
1/2 cup (1 stick) unsalted butter, melted
1 cup packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup pecans
1/2 cup roasted salted peanuts
1/2 cup pistachios
1/2 cup chocolate chips ( like dark chocolate best)
Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease an 8-inch square baking sheet. Line with parchment paper, leaving two flaps hanging over the edges of the pan. Grease and flour the parchment paper. Set aside.
In a medium bowl, whisk together melted butter and sugar. Whisk in egg and beat by hand until mixture is slightly pale, about 2 minutes. Whisk in vanilla extract.
In a small bowl, whisk together flour, baking powder, baking soda, ginger, and salt. Add all at once to the butter, sugar and egg mixture. Stir until just incorporated. Mixture will be fairly thick. Fold in chocolate chips and nuts.
Spread batter into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. They will be golden brown. Remove from oven and allow to cool completely before cutting.
I like blondies COLD, as in refrigerated COLD. Try these and let me know how you like them!