Treat of the Week for Work: Chunky, Chewy Blondies

I know, you're going to ask me, why Jessica? It's not Friday yet, and you are clearly not organized enough to be posting in advance! Why is the treat up now? And the answer is really simple.

I'm taking a day off! On Friday, everyone will be getting up and doing their traditional morning routine a little less begrudgingly because the weekend is only a few hours away, but I'll already be there! I'll admit, I won't be sleeping in on my day off, but that's what it's for! To fully enjoy my free time with my Swiss visiting gal pal. And let me tell you, it is going to be SUCH a girly day. I'm getting excited just thinking about it, but I'll keep you hanging until Friday night when we get home and I can share our fun.

For now, these terribly addicting and should-be-illegal-in-all-50-states Blondies will have to satisfy you. These are adapted from Dorie Greenspan's Chunky, Chewy Blondies that were selected for Tuesdays with Dorie this week; I just couldn't resist the allure and had to whip up something similar to all the delightful confections that have been popping up in my RSS feed.

Best Blondies Ever. Period.

Adapted from Dorie Greenspan's Chunky, Chewy Blondies

Ingredients:

• 2 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup light brown sugar
• 1/4 cup sugar
• 2 large eggs
• 1 (heaping) teaspoon pure vanilla extract
• 6 ounces 60% cocoa dark chocolate, broken into small chunks by hand
• 1 cup peanut butter chips
• 1 cup roughly chopped pecans
• 5 ounces dried apricots, chopped into small chunks

Directions:

1. Preheat oven to 325 degrees F.
2. Spray a 9 x 13 baking dish with cooking spray (I use Pillsbury butter + flour) or grease pan with butter.
3. Lightly mix together the flour, baking powder, baking soda, and salt.
4. Now, pull out your trusty KitchenAid Mixer (WHICH I AM IN LOVE WITH!) fitted with the paddle attachment and beat the butter on medium speed until smooth and creamy. Add sugars and beat until well incorporated.
5. Add the eggs one at a time, beating to combine before adding the next, then beat in the vanilla.
6. At low speed, add the dry ingredients and mix until just combined.
7. Using a spatula, stir in the chocolate, peanut butter chips, pecans, and apricots. Scrape the batter into the prepared pan and use the spatula to even out the top.
8. Bake for around 40 minutes, or until a knife inserted into the center of the blondies comes out clean.
9. Once cooled (after about an hour) cut into 32 squares.

Dorie's Tip: Transfer the pan to a rack and cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.

Happy Baking!

Jessica