MAGNOLIA BAKERY'S BLACK & WHITE CHOCOLATE BLONDIES
This is an amazing moist and chewy blondie bar recipe with two kinds of chocolates and nuts. What's not too love! From the great dessert cookbook, "More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen". Allow the blondies to cool before cutting and serving. Enjoy!
Provided by blucoat
Categories Bar Cookie
Time 45m
Yield 24 2-inch blondies
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees. Grease and flour a 13x9 baking pan.
- In a small bowl, combine the flour, baking powder and salt. Set aside.
- In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the two eggs and the vanilla and beat well. Add in the dry ingredients and mix well. Stir in the chocolate chunks and nuts.
- Bake for 35-40 minutes, or until cake tester inserted at centre of pan comes out with moist crumbs. Don't overbake!
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Tamaria Cloud
[email protected]These blondies were very easy to make and they turned out great! My husband and kids loved them. I will definitely be adding this recipe to my regular baking rotation.
Kibou Aoizora
[email protected]These blondies were easy to make and turned out great! I used white chocolate chips and they were delicious. I will definitely be making these again.
Chiquitta Williams
[email protected]These blondies were absolutely delicious! I made them for a party and they were a huge hit. The blondies were moist and chewy, with the perfect balance of sweetness and saltiness. The black and white chocolate chips added a fun and festive touch. I w