I've been nursing this recipe all summer, derived from this one at Culinary in the Desert, tweaking here and there until now, when I know- that I know- that I KNOW-- that this is The Best Dessert I've had in a long time.
White Chocolate Walnut Blondies
A sweet, caramel-ey blondie (the secret's in the maple extract!) with soft hunks of white chocolate and the earthy crunch of walnuts, this bar cookie is the perfect transition from summer's light sweets to the warm, gooey desserts of fall.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
12 tablespoons unsalted butter, softened
2/3 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon maple extract
1 cup white chocolate (chopped or in chips)
1/2 cup walnuts, chopped
Preheat the oven to 350
In a large mixing bowl, beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in the eggs, one at a time, mixing until combined. Mix in the maple extract. Add the flour, baking powder, and salt, and stir until combined. Fold in the white chocolate and walnuts.
Line a 9" square baking pan with foil, overlapping the edges of the pan, then spray with nonstick spray. Spoon batter into pan and then smooth the top (the batter won't spread very much in baking, so try and get it pretty even). Bake until golden and puffed, about 30 to 40 minutes.