I think my favorite kind of recipe is one where I have all the ingredients on hand – no need to go to the grocery store. It also helps if it something that, in general I like, but made a little better because of a twist. I think that definition suits this recipe exactly. I had pretzels from a non-starter recipe for, well, something. I cannot remember, but I’m sure it was a good idea at the time. And there we are. This was my Friday night baking. I only do that if I have had a good week – and – have everything on hand. This was so not a disappointment. It has gone over well with everyone I’ve shared it with.
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
12 Tbs unsalted butter, room temperature
1 cup brown sugar
1/2 cup sugar
2 large eggs
2 tsp vanilla
12 ozs semi sweet chocolate chips (1 bag) Ghiradelli
1 1/2 cup chopped pretzels
Line a 9 x 13 inch metal pan with parchment to overhang the long sides. Preheat oven to 350 degrees.
Over waxed paper, sift together flour, baking soda, and salt. In the bowl of a stand mixer, beat together both sugars and butter until light. Mix in eggs, one at a time, and vanilla. Slowly add dry ingredients. Stir in chips and pretzels.
Spread batter in baking pan and bake for 30 minutes, until golden. Run a plastic knife around the edges. Transfer to a cooling rack. Then make into squares.
I made these for The Boy – we are just going to call it a Friday night special – and I really loved them and The Boy did too. He is a huge fan of the blondies. But so am I.
The recipe says they can be stored in an airtight container for two weeks. They will not last that long.
Thank you Food & Wine – even though your website is more annoying than I had any idea of. Really – rethink your advertising. Left your site more often than stayed. I am pretty sure I am not the only one.