Blondies Are More Fun

Gratitude on a plate

These blondies are basically a chocolate chip bar cookie, and I think they are fantastic.  I like them cooked so that they are ever so slightly gooey still, but you can cook them crunchy if that is your jam.  Please note if you are a fan of cake style cookies, these don’t really fit that specific bill.  Also, this size recipe bakes in a half sheet pan.  You could bake it as is in a 9×13, but they will be much thicker, or you could make 2/3s of it and keep a similar thickness.  You can also third it for an 8×8.  Basically, this recipe 1/3s nicely because it started out that way, and my family, never known for subtlety decided if 1 recipe was good, a tripled recipe was better for a crowd.

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Blondies Are More Fun

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 cup butter melted and cooled slightly
  • 3 cups packed brown sugar
  • 3 eggs beaten
  • 3 tablespoons vanilla extract
  • 3 cups semisweet chocolate chips, reserve about 1/cup to sprinkle on top

Instructions

  1. Preheat oven to 350 degrees F. Grease a half sheet baking pan with baking spray.

  2. Measure 3 cups flour, and add baking powder, baking soda, and salt. Stir the brown sugar into the melted butter and mix well. Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined, then stir in the chocolate chips, minus the 1/2 cup for the top.

  3. Spread the batter into the prepared pan and top with the remaining chocolate chips. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.