BARS - BLONDIES

Makes 36 bars

1 ½ cups (7 ½ ounces) unbleached all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

12 tablespoons (1 ½ sticks) unsalted butter, melted and cooled

1 ½ cups packed (10 ½ ounces) light brown sugar

2 large eggs

1 ½ teaspoons vanilla extract

½ cup semisweet chocolate chips

½ cup white chocolate chips

1 cup pecans, toasted and chopped coarse

Adjust an oven rack to the middle position and heat the oven to 350F.   

Spray a 9 by 13-inch pan with nonstick vegetable cooking spray.  Fold two 16-inch pieces of foil lengthwise so that one measures 13 inches wide and the other measures 9 inches wide.  Fit one sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (overhang will help in removal of baked bars).  Fit the second sheet in the pan in the same manner, perpendicular to the first sheet.  Spray the foil with nonstick cooking spray. 

Whisk the flour, baking powder, and salt together in a medium bowl; set aside.

Whisk the melted butter and brown sugar together in a medium bowl until combined.  Add the eggs and vanilla and mix well.  Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined.  Do not overmix.  Fold in the chocolate chips and nuts and turn the batter into the prepared pan, smoothing the top with a rubber spatula.

Bake until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes.  Place the pan on a rack and cool completely.  Cut into rectangles that measure about 1 ½ inches by 2 inches. 

From American Classics by The Editors of Cook’s Illustrated.