i’ve never made blondies before, but was inspired this time by the cookie of the day recipe in my inbox from martha stewart. if you love cookies and aren’t already subscribed to that, you really should think about it! so anyways i guess a blondie is the opposite of a brownie based on color, but i think it’s basically just a delicious, dense chocolate chip cookie bar. i doubled this recipe because i used a bigger pan, and as i do with brownies, i slightly undercooked them too, so that they are chewy and soft and worth hoarding.
makes about 12-16 blondie bars, in a 8×11 size cake pan, adapted from martha stewart
- 16 tbsp. (2 sticks) unsalted butter, melted
- 1 c. packed light-brown sugar
- 2/3 c. granulated sugar
- 2 eggs
- 2 tsp. pure vanilla extract
- 2 c. all-purpose flour
- 1 tsp. salt
- 1 1/2 c. semisweet chocolate chips
preheat oven to 350°F. grease a 8×11 or 9×13 inch pan with butter or butter spray. in a large bowl, mix together butter and sugars until smooth. whisk in eggs and vanilla. add flour and salt, and mix just until moistened (do not overmix). gently fold in 1 cup of chocolate chips. transfer batter to your prepared pan and smooth the top a little bit. sprinkle with the remaining 1/2 cup chocolate chips. bake until top is golden brown and a toothpick inserted into the center comes out clean, about 25-30 minutes. set pan on a wire rack, and let cool completely.