Carrot Blondies Food

CARROT BLONDIES

Steps:

• Position oven rack in the lower third of the oven; preheat oven to 350°; oil a 13x9 inch baking pan; set aside.
• In a bowl, whisk the flour, baking soda, cinnamon, salt, ginger, and nutmeg together; set aside.
• In another bowl, beat the oil, brown sugar, and sugar using the electric mixer on medium speed; continue beating until the sugars have dissolved, about 5 minutes.
• Add in the eggs, one at a time, allowing each to be thoroughly incorporated before adding the next.
• Scrape down sides of bowl as needed.
• After beating in the third egg for 1 minute, stir in the vanilla.
• With a wooden spoon or rubber spatula, stir in the shredded carrot and chocolate chips until combined.
• Then stir in the flour mixture just until incorporated; do not beat.
• Spoon batter into prepared pan, spreading it gently to the corners.
• Bake for 35 minutes or until the top is lightly brown and a pick comes out with a few moist crumbs.
• Set pan on a wire rack to cool for at least 30 minutes.
• Cut blondies into 24 pieces while they are still in the pan; carefully remove them with an offset spatula.
• Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
• Variations: substitute 1 ½ teaspoon rum extract for the vanilla; and/or.
• add 2 teaspoons finely grated orange zest with the shredded carrot; and/or.
• substitute milk chocolate chips or white chocolate chips for the semisweet chocolate chips.