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Categories:
graham cracker crumbs butter granulated sugar brown sugar unsalted butter eggs flour baking powder salt vanilla nuts
Viewed: 97 - Published at: 4 years agoIngredients
- 1 1/4 cups graham cracker crumbs (about 10 graham crackers, ground)
- 1/3 cup melted unsalted butter
- 1/4 cup granulated sugar
- 2 cups firmly packed light brown sugar
- 3/4 cup unsalted butter
- 3 large eggs
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup pine nuts
Method
- Preheat oven to 350°. Line a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
- Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press mixture on bottom of prepared pan.
- Cook brown sugar and 3/4 cup butter in a heavy saucepan over medium heat, stirring constantly, 2 minutes or until butter melts.
- Remove from heat. Add eggs, 1 at a time, to brown sugar mixture, stirring quickly after each addition. Combine flour, baking powder, and salt. Add to brown sugar mixture, whisking until mixture is blended and smooth. Stir in vanilla and pine nuts. Immediately pour batter over graham cracker crust.
- Bake at 350° for 38 minutes. Cool blondies completely in pan on a wire rack (about 1 hour and 30 minutes). Lift blondies from pan, using foil sides as handles. Cut into 24 squares.
