Crunchy Blondie Bars

Hey, Whiskers!
My family has forever been a one-bowl brownie family and we really never made blondies. This weekend I had a large group of close family friends coming for lunch and I wanted to make both brownies and to counter blondies as well. I looked over many recipes online and then finally decided to use the queen of down-home deliciousness Ree Drummonds recipe. The topping idea is mine, I love adding texture and saltiness without altering the base recipe. The texture is more crumbly, slightly biscuit-like rather than chewy brownie texture. This made one 9x13 pan without it being too tall or too low. I dont have pictures as it got chowed down before I could get a picture. Till next time, keep sharing love and happiness to those around you, Sam


Ingredients 

• 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled, plus more for the pan
• 1 1/2 cups all-purpose flour 
• 1 teaspoon baking powder 
• 1/2 teaspoon kosher salt 
• 1 1/2 cups packed dark brown sugar 
• 1 tablespoon vanilla extract 
• 2 large eggs, lightly beaten 
• 2 bars dark chocolate
• 1 teaspoon salt
• 1/4 cup instant oats
• 1/2 cup toasted walnuts

How To

* Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.

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

 In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. 

Fold the flour mixture into the wet ingredients, being careful not to overmix.

 Pour the batter into the prepared pan and smooth the top.

Chop the two bars of dark chocolate, one into shards the other into chunks, mix with the instant oats and chopped toasted walnuts, add salt. Top the batter completely with this topping.

* Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack.