As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text in English:
Source: Martha Stewart Kids, Spring 2006 Make a 9-by-13-inch Blondie Yield Ingredients 13 tablespoons unsalted butter, softened, plus more for pan 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1 1/2 cups packed light-brown sugar 3 large eggs 1 1/2 teaspoons pure vanilla extract Directions 1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; line with parchment paper, allowing a 2-inch overhang. Butter parchment. Whisk together flour, baking powder, and salt in a medium bowl. Beat butter and brown sugar in a mixing bowl on medium-high until pale and fluffy. Beat in eggs and vanilla. Reduce speed to low. Add flour mixture; beat until just combined. 2. Spread batter in prepared pan; smooth top. Bake until a cake tester inserted in center comes out with only a few moist crumbs attached, 25 to 30 minutes. Let cool in pan on a wire rack for 40 minutes. Lift out and let cool completely on wire rack.
27.04.2023 @ 08:18
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text in English:
Source: Martha Stewart Kids, Spring 2006
Make a 9-by-13-inch Blondie
Yield
Ingredients
13 tablespoons unsalted butter, softened, plus more for pan
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups packed light-brown sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
Directions
1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; line with parchment paper, allowing a 2-inch overhang. Butter parchment. Whisk together flour, baking powder, and salt in a medium bowl. Beat butter and brown sugar in a mixing bowl on medium-high until pale and fluffy. Beat in eggs and vanilla. Reduce speed to low. Add flour mixture; beat until just combined.
2. Spread batter in prepared pan; smooth top. Bake until a cake tester inserted in center comes out with only a few moist crumbs attached, 25 to 30 minutes. Let cool in pan on a wire rack for 40 minutes. Lift out and let cool completely on wire rack.