Simple, but delicious, these Blondies with Chocolate Chips are a family favorite!
I watch a decent amount of “food” tv. And I will often see recipes that I want to try. But usually, I’ll jot down a note, and sometimes I’ll actually make it to the computer to bookmark the recipe or print it out. It’s probably a very small percentage of the recipes that I actually get around to ever making.
But every once in awhile, I’ll see something being made and I’ll want to make it right away. That’s what happened with these blondies. They looked good, and I had the ingredients on hand. I stopped the episode that was on my dvr and headed into the kitchen.
And this is one of the instances where I was really glad that I headed right into the kitchen. Because the recipe on the internet has an ingredient missing! Since I had just watched it, I knew that there was both white and brown sugars in the recipe. And the recipe says “sugars”, but only the brown sugar was listed in the list of ingredients. Luckily, all I had to do was head back to my tv, rewind, and find out the quantity of white sugar. (Thank goodness for dvr!!) Recipe saved! And they were delicious, and easy, and gone before we knew it. Treats like these don’t last long around our house!!
- 8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
- ⅓ cup granulated sugar
- ½ cup packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 cup semi sweet chocolate chips
- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
- In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in ½ cup of the chocolate chips. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips.
- Bake until top is golden brown and a toothpick inserted in center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut in 16 squares. Store blondies in an airtight container at room temperature, up to 2 days.