The blondies recipe

as requested by Adrienne. With a little commentary, of course.

Although these are often thought of as the vanilla version of brownies, I think of them as the bar version of chocolate chip cookies. And they're so much less work than either: no melting chocolate, no dropping individual cookies onto pan after pan. Just be sure not to overbake. These firm up as they cool.

1 1/2 cups unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. table salt
12 Tbl. unsalted butter (1 1/2 sticks), melted and cooled
1 1/2 cups packed light brown sugar
2 large eggs , lightly beaten
4 tsp. vanilla extract
3 oz. chocolate chips or chopped chocolate (1/2 cup)
3 oz. white chocolate chips or chopped chocolate (1/2 cup)

1. Preheat oven to 350 degrees.

2. Line a 13 by 9-inch baking pan with foil, pushing it into corners and up sides of pan (I use two pieces side by side). Spray foil-lined pan with nonstick cooking spray.

3. Whisk flour, baking powder, and salt together in medium bowl; set aside.

4. Whisk melted butter and brown sugar together in medium bowl. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and spread batter inprepared pan, smoothing top with rubber spatula.

5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes. Cool completely on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and EAT.

I have made these so many times I could do it in my sleep. A ski weekend, camping trip, or other get away isn't complete without them.