Maple blondies
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour; unsifted |
| ¾ | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Nutmeg; freshly grated |
| ½ | teaspoon | Ground allspice |
| ½ | cup | Golden raisins |
| 12 | tablespoons | Unsalted butter; melted & cooled |
| 4 | tablespoons | Shortening; melted & cooled |
| 1 | cup | Light brown sugar, packed |
| ¼ | cup | Sugar |
| 3 | Eggs; extra large | |
| ¼ | cup | Maple syrup; pure |
| 1 | teaspoon | Vanilla extract |
| 1¼ | cup | Pecans; chopped |
Directions
Recipe by: Brownies & Blondies, Lisa Yockelson Preheat oven to 350 degrees; butter and flour a 13 x 9 x 2-inch baking pan. Thoroughly mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice in a bowl. Toss the raisins with 2 tablespoons of the flour mixture. Whisk the butter, shortening, brown sugar, sugar and eggs in a bowl; beat in the maple syrup and vanilla extract. Pour over the dry ingredients, and stir to form a batter. Stir in the pecans and raisins.
Pour and scrape the batter into the prepared pan; spread evenly. Bake for 27 to 30 minutes, or until just set and golden on top. Cool completely in the pan on a rack. Cut into bars.
Remove from pan with a metal spatula; store in an airtight tin Recipe by matejka@...
Posted to Bakery-Shoppe Digest by angstrom@... (Angela L Gilliland) on Feb 01, 1998