Blondies are made for those of us that love chocolate chip cookies, but don’t have the time or energy to bake tray after tray of scooped sweets. They have all the goodness of a cookie, but they come together in one pot, are baked in one pan and are ready to eat in less than an hour, start to finish. This recipe is a great base for any blondie dream you may have. Use chips or chopped bar chocolate, try butterscotch or white chocolate chunks, stir in nuts, coconut or seeds. If you like your blondies sort of brownielike, follow the recipe as follows. For a chewier, cookielike blondie, reduce the eggs by one.
- Serves: 16 persons
- 12tablespoons/170 grams butter, salted or unsalted, plus more for greasing
- 1cup/220 grams packed brown sugar, light or dark
- 2large eggs
- 1 ½teaspoon pure vanilla extract
- 1cup/128 grams all-purpose flour
- ½teaspoon baking powder
- ¼teaspoon baking soda
- ¾teaspoon kosher salt
- 1 ½cups/255 grams bittersweet chocolate chunks or chips
Step 1Heat oven to 350 degrees. Grease and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
Step 2In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat, and whisk vigorously until well combined.
Step 3Let mixture cool for about 10 minutes, then whisk in the eggs, one at a time. Whisk in the vanilla.
Step 4Add the flour, baking powder, baking soda and salt, and stir to combine. (You might still have some flecks of flour. That’s OK.) Stir in 1 1/4 cup of the chocolate. Transfer to the prepared pan and smooth the top. Sprinkle with the remaining chocolate.
Step 5Bake until the very top looks just set, and a toothpick inserted into the center comes out with moist crumbs attached, 18 to 20 minutes. Do not overbake.
Step 6Transfer to a rack to cool completely, about 45 minutes. Lift out using the paper, and transfer to a cutting board. Cut into 16 pieces.