Chocolate Chunk Blondies

It's been a while since I baked, and last week my son wanted me to make cookies, but I only had 2 eggs left in the fridge, so I had to look for a recipe that made use of 2 eggs and found this at Better Homes and Gardens.

• 2/3 cup butter
• 2 cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup chopped semisweet or white baking chocolate
• 3/4 cup sliced almonds or chopped pecans, or cashews

Directions

1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a medium saucepan heat and stir butter and brown sugar over medium heat until smooth. Cool slightly. Stir in eggs, one at a time. Stir in vanilla. Stir in flour, baking powder, and baking soda. Stir in chopped chocolate.

2. Spread batter evenly in the prepared pan. Sprinkle with almonds. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool slightly in pan on a wire rack. Cut into bars while warm. Makes 36 bars.

To store: Cover pan and store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

• Servings Per Recipe 36 bars
• Calories 137, Total Fat (g) 7,Saturated Fat (g) 2,Monounsaturated Fat (g) 3,Polyunsaturated Fat (g) 1,Cholesterol (mg) 21,Sodium (mg) 50,Carbohydrate (g) 18,Total Sugar (g) 12,Fiber (g) 1,Protein (g) 2,Vitamin A (DV%) 0,Vitamin C (DV%) 0,Calcium (DV%) 3,Iron (DV%) 5,Other Carbohydrates (d.e.) 1,Fat (d.e.) 1.5. Percent Daily Values are based on a 2,000 calorie diet