Regina Rae

I adapted this recipe from the August 2009 “Dining and Wine” issue.  I crunched up a quarter pound of homemade pretzels from the local farmers’ market (obviously, non-homemade pretzels will work just fine; just make sure whatever kind you buy has big hunks of sea salt!).  I used large chunks of pretzel and chocolate, but if you prefer a less-funky texture, feel free to chop up the toppings smaller.

Ingredients:
1 + 1/2 sticks unsalted, organic butter
1 cup dark brown sugar
1/2 cup evaporated cane sugar
2 eggs
2 teaspoons vanilla

2 cups white flour
1 teaspoon baking soda
1/2 teaspoon sea salt

1 cup pretzels, coarsely chopped
1 cup dark chocolate chunks, coarsely chopped

Method:

1.  Preheat oven to 350 degrees.  Grease a 9 x 13″ baking pan.

2.  Fork all dry ingredients together in medium-sized bowl.  In a separate bowl, beat butter and sugar.  Add eggs and vanilla.  Combine wet and dry and stir until incorporated.  Fold in pretzel chunks and chocolate.

3.  Spread dough in the baking pan and smooth out any rough edges with a knife.  Refrigerate until oven has pre-heated.

4.   Bake 25-30 minutes, until golden-brown around the edges.  Let stand on a wire rack for about 10 minutes to set.

Diet Notes: Nut-free

Tagged: baking soda, blondies, dark brown sugar, dark chocolate, evaporated cane sugar, free-range eggs, nut-free, nut-free blondie, pretzel chocolate blondies, pretzels, sea salt, unsalted butter, vanilla, white flour