blondies and classic brownies

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classic brownie

1 pound unsalted butter

1 pound plus 12 ounces semi-sweet chocolate chips

6 ounces unsweetened chocolate

6 extra large eggs

3 tablespoons instant coffee granules

2 tablespoons pure vanilla extract

2 1/4 cups sugar

1 1/4 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

3 cups chopped walnuts

Preheat oven to 350*F. Butter and flour a 12x8x1 inch baking sheet. Melt together the butter, 1 pound chocolate chips and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature (it is important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies).

In a medium bowl, sift together 1 cup of flour, the baking powder and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf (see why I love Ina) to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

 This recipe for blondies is adapted from cooks illustrated...... while the recipe calls for half semi-sweet chocolate chips and half white chocolate chips......I wanted the blondies to be completely blonde with no dark roots so I used all white chocolate chips[it's just me, feel free to use both].

Blondies

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1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

12 tablespoons unsalted butter, melted and cooled

1 1/2 cups packed light brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

2 cups white chocolate chips

Adjust oven rack to middle position and preheat to 350*F. Grease a 9x13 inch pan and fit with aluminum foil lining the bottom and the sides, leaving enough overhang to pull the bars out of the pan after baking; spray foil with non-stick spray.

Whisk flour, baking powder and salt in a medium bowl and set aside. Whisk the melted butter and brown sugar in a medium bowl until combined. Add eggs and vanilla, mix well. Using a spatula, fold dry ingredients into egg mixture just until combined. Do not over mix. Fold in white chocolate chips, then turn the batter into the pan, smoothing the top with a spatula. 

Bake until the top is shiny and feels firm to the touch, about 23 to 25 minutes. Cool on a wire rack. Using foil, remove bars from the pan, cut into desired size.