Prep time: 15 mins
Cook time: 24 mins
Total time: 39 mins
- 12 tablespoons (1½ sticks) unsalted butter
- 1¾ cups light or dark brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1¾ cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup semisweet or bittersweet chocolate chips
- For the blondies:
- Preheat the oven to 350°. Line a 13” x 9” baking pan with parchment paper and set aside.
- Melt the butter in a medium saucepan. Remove from the heat and stir in the brown sugar. Set aside for at least 5 minutes.
- Combine the eggs and vanilla in a glass. Set aside.
- Whisk together the flour, baking soda and salt. Set aside.
- After the butter/brown sugar mixture has cooled, quickly add eggs/vanilla so that the eggs do not cook. Stir in the dry ingredients. Lastly, add the chocolate chips.
- Transfer to the baking pan and bake in 350° oven for 24 minutes, rotating the pan halfway through. Remove from the oven and cool completely before cutting.
- Once cool, lift the parchment paper out of the pan and transfer to a cutting board. Cut into 24 bars.
- Betsy's tidbits:
- Both light and dark brown sugar work beautifully. Personal preference will dictate which is used.
- Nuts may be substituted for chocolate chips or use a combination of nuts/chips to equal 1 cup.
- My edges always rise a bit higher than the rest of the Blondies. For a pretty presentation, trim crust edges off before cutting Blondies. The edges are a delicious snack.
- I prefer moister Blondies. If you prefer them cakier, bake for a total of 26 or 28 minutes.
Recipe by Desserts Required at https://www.dessertsrequired.com/katies-blondies
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