Recipe: Maple Blondies

MAPLE BLONDIES

1 3/4 cups all-purpose flour, plus additional for pan
3/4 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, plus more for pan, at room temperature
3/4 cup light brown sugar
1/2 cup maple syrup, preferably dark amber Grade A or Grade B
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
3 ounces semisweet chocolate chips (about 1/2 cup) or chopped semisweet or bittersweet chocolate

Put a rack in lower third of oven. Preheat oven to 350 degrees. Butter and flour a 9-inch square baking pan; set aside.

In a medium bowl, whisk flour, baking powder and salt until well combined. Set aside.

In a large bowl, cream butter and brown sugar with an electric mixer at medium speed; continue beating until smooth and thick, about 6 minutes. Beat in maple syrup until uniform; then beat in eggs one at a time, allowing the first to be thoroughly incorporated before adding the second. Scrape down sides of bowl as necessary. After beating in second egg for 1 minute, beat in vanilla.

With a wooden spoon or rubber spatula, stir in first, chocolate chips, then flour mixture, just until incorporated. Do not beat, although batter will be quite sticky. Spoon batter into prepared pan, spreading gently to corners.

Bake 35 minutes, or until top is light brown and a toothpick or cake tester comes out with a few moist crumbs attached. Set pan on a wire rack to cool at least 30 minutes.

Cut blondies into 16 squares while they're still in the pan. Carefully remove them with an offset spatula. Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature for up to 3 days. Or wrap in wax paper, then seal in a freezer-safe bag in the freezer, for up to three months. Thaw at room temperature before serving.

Makes 16 (2 1/4-by-2 1/4-inch) blondies
Source: The Ultimate Brownie Book by Bruce Weinstein