MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blondies
 Categories: Desserts
      Yield: 16 Blondies
 
      4 oz Unsalted butter; plus more
           -for greasing pan
    1/2 c  Sugar
      1 tb Molasses
  1 1/3    Flour
    1/4 ts Baking powder
    1/4 ts Baking soda
    1/4 ts Salt
      1    Egg; lightly beaten
    1/3 c  White chocolate chips;
           -semisweet chocolate chips
           -may be substituted
    1/4 c  Heath Bar; coarsely chopped
    1/2 c  Pecans; coarsely chopped
 
  These moist and chewy treats couldn't be easier to toss together and
  are loaded with white chocolate chips, Heath bar bits and pecans.
  Molasses, just 1 tb, adds an earthy, deep flavor. If white chocolate
  isn't your jam, sub in semisweet chocolate chips; a combination of
  both would not be remiss.
  
  Preheat the oven to 325 F. Butter an 8" square pan. In a medium
  saucepan, melt butter. When hot, stir in sugar and molasses and
  transfer to a large bowl to cool.
  
  In a medium bowl, combine flour, baking powder, baking soda, and salt.
  
  When butter mixture is cool, whisk in egg until slightly fluffy. Mix
  in the flour mixture until just combined, then fold in white
  chocolate chips, Heath Bar, and pecans. Press batter into the
  prepared pan. Bake until golden and a toothpick inserted into the
  middle comes out clean, 28 to 30 minutes. Cool and cut.
  
  M's note: this is reputed to be one of the most defective recipes ever
  printed in the Times. The comments range from use more butter to add
  more egg to add sugar to subtract sugar. These are one of Bonnie's
  brother-in-law and grandson's favorite cookies, so she made them and
  let me taste one. I found them a bit ... austere ... and suggested
  adding butter and subtracting flour, also cooking them for 5 to 10(!)
  minutes less than the recipe calls for.
  
  Recipe by Anna Winger, NY Times 10/31/08
 
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