chocolate chip blondies
I never was really a blondie person before. They tasted a little too...blah to me. I like my baked goods really to be chocolaty, or at least have some chocolate to break up the flavors a bit.
Then, we found the best recipe in the world. Chocolate chip blondies.
I had no idea that blondies are actually supposed to taste like a chocolate chip cookie with the texture of moist brownies. Like these do. Actually, they're kind of like moist chocolate chip cookies in a pan. Yum.
Even if you've tried blondies before and didn't like them, make these anyway. And try to resist eating all the batter before you get a chance to put it in the oven.
Your life will be forever changed. I promise you.
Chocolate Chip Blondies
(adapted from this recipe)
- 1 stick (8 tablespoons) unsalted butter
- 1/2 packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup bread flour
- A pinch salt
- 3/4 cups semi sweet chocolate chips
Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup chocolate chips. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips.
Bake until top is golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. Store blondies in an airtight container at room temperature, up to 2 days.
What sweet treats have you been making (or craving!) lately?