If you’re anything like me you’re probably wondering what is a blondie? It’s basically a brownie but without the cocoa powder. Instead, it’s a vanilla based bar that only uses brown sugar.
Just utilizing earthy colored sugar in blondie bars makes them chewy, gives them that fresh outside (firm positively), and makes them delicate and dense.It resembles a chocolate chip treat yet 1,000x better 🙂 If that is even conceivable to improve than a chocolate chip treat…
I’ll be absolutely fair and say that these were gone in 1 day at my home. My children (and myself) were insane for these blondies. They prepare up in a 9×13 heating container and they are thick, chewy, and rich treat bars. The edge pieces are somewhat fresh and the center pieces are so delicate and chewy.I ordinarily don’t care for edge bits of bars however these were an exemption. They were my top pick!
I love utilizing the small scale semi-sweet chocolate contributes these bars since then there is more chocolate spread all through the bar.You can utilize customary semi-sweet chocolate chips if that is the thing that you have. In any case, attempt the smaller than expected ones, I love them and consistently need to a few sacks of them when I go shopping for food.
Chocolate Chip Cookie Blondies bake in one pan and are so simple to make. They bake up perfectly sweet & chewy each time with crisp, buttery edges and a soft-baked center. If you love chocolate chip cookies then you will love these chocolate chip cookie blondies.
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) butter, melted & cooled slightly
- 1 1/2 cups brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/4 cups miniature semi-sweet chocolate chips
Instructions
- Heat oven to 350 degrees. Spray a 9×13 baking pan with cooking spray and then line with parchment paper. The cooking spray will help the parchment paper stay in place. Or, just use cooking spray.
- In a mixing bowl combine flour, salt, and baking soda. Stir with a whisk to break up clumps
- In a bowl, or bowl of a stand mixer, combine melted and slightly cooled butter and brown sugar. Blend together until combined.
- Add in 1 egg and then blend. Add the other egg and vanilla extract and blend together until combined.
- Slowly add in the flour mixture and mix until combined and no flour pockets remain in the batter. Add the miniature chocolate chips, reserving some for sprinkling on top if wanted. Stir to combine.
- Dump batter into the prepared pan and spread out evenly. Sprinkle the reserved mini chocolate chips over top and gently press down.
- Bake for 24-26 minutes. The edges will be a light golden brown and be “wrinkly” and the middle will look pale. Let cool completely.
- These blondies need about an hour to cool completely. Don’t try to rush it or else they will not cut well at all.
Notes
Mine are perfectly cooked at 25 minutes exactly. The edges will be a light golden brown and look “wrinkly”. The middle will still be pale and look underdone but that’s what you want.To help keep the parchment paper in place in the pan, spray the pan first with cooking spray and then line with parchment paper. Be sure and leave a light overhang so you can easily lift the bars out to cut. To help the butter be slightly cooled, simply melt the butter in the microwave until it’s only half melted, about 40-45 seconds. Use a fork to stir together and that should finish melting the butter. You’ll be left with slightly cooled melted butter that can be used right away.
