Chubby Choices!

[paigebbw]

*I'm Paige; a culinary student & aspiring Baker living in Columbus, Ohio. Being a big girl & someone that both loves to eat & cook means that I have a lot of great recipes (some I made. some I stole) I am going to share them with all of you. If this picks up then I will start doing a daily recipe. Let me know what you think & please feel free to share these with others. Post your variations. All opinions welcome.*

Brown Butter Blondies (yields one sheetpan/40 triangular servings)
28 oz Pastry Flour (1 3/4 lbs weight)
1 tbsp Baking Powder
1 tbsp Salt
18 oz Butter *unsalted
33 oz Brown Sugar
6 Eggs
1 1/2 oz Vanilla Extract
24 oz Pecan Pieces
38 oz butterscotch chips

Oven: 350

1. Sift flour, baking powder, & salt together. Set aside.

2. Brown the butter - Place med saute pan over med to slightly high heat. Once hot (not smoking!!!) add butter & move around until it the moment it changes color. Take away from heat & let get a somewhat dark golden color. Should smell nutty.

3. Pour hot butter over brown sugar. Mix in mixer (paddle attachment) until evenly combined.

4. Whisk eggs & vanilla together & add to butter & sugar in the mixer with mixer running. Stop to scrape sides of bowl only once. Continue until mixture becomes homogeneous (light & airy).

5. Add sifted dry ingredients until smooth batter forms. Beat in pecans & butterscotch pieces.

(This next step is going to sound silly but it makes clean up almost too easy)

6. Lightly & evenly spray 18X13 sheet pan with nonstick spray. Place parchment paper over spray then spray again lightly & evenly. Spread batter on sheet pan evenly & bake 25-30 minutes until very thin crust forms on top (like regular brownies do). Should be soft when you press down a little not spongey.

*Tip for cutting: Place same size sheet pan on top of blondies so that bottom of the pan is touching the top of the blondies. Flip both pans upside down & remove pan the blondies were baking in. Cut off all edge pieces & reserve to do as you please with (cheesecake crust, Biscotties, truffles, etc. A fat kid knows to never waste!).
Cut 4 rows down long ways & 5 rows across. Should make even squares. Then cut into triangles. Middle of blondies should have a dark golden stripe which means theyre going to be soft & chewy.
The reason you flip the blondies over to cut is to not crack the crust on top. Makes for a perfectly nice presentation. They are amazing!

Please let me know what you think & if you tried them. They are to die for. I wouldnt lie to you lol.
Thanks & happy Saturday!