Stuffed Bell Peppers
Chocolate-walnut Blondies
| By : |
| Prep Time | 15 Minutes |
| Cook Time | 1 Hour and 15 Minutes |
| Servings |
8 To 10 Servings
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Ingredients
- 1½ cups all-purpose flour 180 g
- ½ tsp baking powder
- ¼ tsp kosher salt
- ½ cup (1 stick or 112 g)
- unsalted butter
- ½ cup (90 g) firmly packed
- brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup (180 g) bittersweet chocolate chips
- ½ cup (75 g) walnuts roughly chopped
Ingredients
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Instructions
- Place the rack in the cooking pot and press Bake. Adjust the temperature to 350°F (175°C) and the timer to 2 hours, and let heat.
- Coat an 8½ × 4 ½-inch (22 × 11 cm) loaf pan with cooking spray. Line the loaf pan with parchment paper, leaving 2 inches (5 cm) of overhang on both long sides. Spray the parchment.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, add the butter, brown sugar, and granulated sugar, and beat on medium-high with an electric mixer until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract. Reduce the speed to low and gradually add the dry ingredients, mixing just until incorporated. Fold in the chocolate chips and walnuts.
- Spread the batter in the prepared loaf pan and place the pan on top of the rack. Cover with the lid and bake until a toothpick inserted into the center comes out clean, 1 hour 15 minutes to 1 hour 25 minutes. Press Cancel.
- Remove the loaf pan, place it on a wire cooling rack, and let the blondies cool completely in the pan.
- Using the overhangs, transfer the blondies to a cutting board and cut into 8 to 10 pieces.
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