Rania Harris stopped by PTL today to show off a couple of recipes that are perfect for your kids’ lunch boxes!
- ¾ cup unsalted butter
- 1 ½ cups light brown sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine salt
- 1 ½ cups dark chocolate chips
- Non stick pan spray for spraying the pan
Preheat the oven to 350 degrees. Spray a 9 x 13-inch baking pan with non stick pan spray.
In a small sauce pan melt the butter. Put the light brown sugar in a large bowl, add the butter, and stir to combine. Cool to room temperature. Beat in the eggs and vanilla.
In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the wet ingredients, mixing just until a smooth batter is formed. Stir the chocolate chips into the batter
Transfer the batter to the prepared pan. Bake until lightly browned and toothpick inserted in the center come out clean, about 20 minutes.
Cool the blondies in the pan slightly before inverting them onto a cooling rack. Cool completely. Cut into squares and serve.
- 2 cups all purpose flour
- 1-cup butter
- 1/2 cup powdered sugar
- 4 eggs – slightly beaten
- 2 cups granulated sugar
- 1/4-cup flour
- 1-teaspoon baking powder
- 1/4-cup fresh squeezed lemon juice
- 1 cup powdered sugar
- 3 tablespoons fresh squeezed lemon juice
Combine flour, sugar and butter well. Press into 9 x 13 inch pan. Bake 20 minutes at 350 degrees.
Mix eggs, granulated sugar, flour and baking powder and blend well. Add 1/4 cup lemon juice. Pour over warm crust and bake for 25-minutes or until top is lightly browned. Cool completely.
Combine powdered sugar and lemon juice. Drizzle over cooled bars.