Toby Joe and I were discussing blondies a while back and how for whatever the reason may be, they’re usually thin and therefore kind of hard. Well, I don’t want that to always be the case, so I varied a recipe and came up with something a bit more cake like. So, if you like blondies but get a little tired of them being on the thin side, this might be just the recipe you’re looking for.
What you will need
- Mixer (optional)
- 9 x 9 pan
Ingredients
- 1 cup of butter (melted or at room temperature)
- 1 3/4 – 2 cups of tightly packed dark brown sugar
- 2 eggs beaten
- 2 teaspoons of vanilla
- 1 teaspoon baking powder
- 1/4 teaspoon of baking soda
- 1/8 teaspoon of salt
- 2 cup of all-purpose flour
- 2/3 cup of chocolate chips (or however many you want!)
Mom It Down!
Preheat oven to 350.
Lightly oil a 9 x 9 pan.
Take the butter out and let it warm to room temperature. (You can skip all the waiting and just pop it in the microwave. ON SECOND THOUGHT, THIS MAY CAUSE YOUR CHIPS TO SINK. I WOULD USE ROOM TEMPERATURE INSTEAD.
Stir in sugar. Mix it up.
Add beaten eggs and vanilla. Give it a good stir.
Add dry ingredients. Technically, you’re supposed to mix the dry ingredients in a separate bowl, however, I like to cut corners where cleaning up is concerned, so I just add them, one at a time directly into the mixer. Give that a good stir.
Add your chips and nuts or whatever you’re using. I usually sprinkle a few on top as well.
Spoon batter into the pan.
Bake at 350 for 35 – 45 minutes.
Overcoming Obstacles
This recipe is super simple, so besides what I mentioned above, there really aren’t many more ways to cut back on time. (But if you find some, let me know!)
However there are a few pointers while baking. I would check this at 30 minutes and makes sure everything is looking OK. I usually insert a knife directly into the middle to make sure I’m on schedule. If it’s still very moist, I would give it another 10 and check it again. Mine usually take anywhere from 40 to 45 minutes. Basically, whenever that knife comes out clean, you’re done. They should be nice and moist!
Variations
You can try whatever type of chips you wish. And these are outstanding with some walnuts.
Vegans! I plan on giving a vegan variety of these a go eventually and will report back once I do.
As usual, please let me know if you have any suggestions or comments.
Keep your recipe as-is.
Put 2/3 of the dough in the pan.
On top of that, spread on a mixture of: 8oz cream cheese, 1/4c sugar, 1tsp vanilla, 1 egg — all whipped to a creamy deliciousness.
Then drop on bits of the remaining blondie/cookie dough.
Jon, that seriously might make me remake this today. It sounds amazing!
Yeah, chocolate chip cream cheese bars are the most delicious !
Your recipes always look amazing, but when I saw these bad boys I knew immediately that I had to make them… and I did precisely that, last night.
They were absolutely delicious as both my roommate and boyfriend can attest — now I’ll have to try the cream cheese version. Thanks for sharing!
I tried this recipe today- it was, as my kids call it, a “do again”. High praise for them. Just one question- all my chips sunk to the bottom. Any idea on how to avoid that? It was still great, but I’m sure it would be better if the chips were spread throughout. Yhanks- I love your recipes!
That’s so weird, Teri. Was your batter thin? Mine did not, so I have no idea how to answer that. Did you sprinkle the tops with them as well? And did those too sink? Maybe someone here will have some answers. If not, I’ll do some investigating and see what I come up with. :]
Glad you enjoyed them!
A lot of my chips sunk to the bottom as well… My batter wasn’t thin at all and I did the decorative sprinkle on top. The middle of my blondies also sunk in a bit which may have to do with the altitude here rather than the recipe.
Something to play around with… it clearly didn’t mess with the flavor!
That is SO strange. I haven’t the slightest idea why that would happen. Baking soda or powder problems? Very odd. Mine did not at all. I’m perplexed.
It could be the melted butter instead of room temperature…..who melted theirs and who used room temp?
I wondered that last night, Amy. I did mine at room temperature. So I bet it is the melted butter bit. I have half a mind to cross that out. In fact, I think I will.
I bet you’re all right- I melted the butter.
I don’t know if it will work for chocolate chips, but when I make muffins/cake with blueberries I coat them in a little bit of flour. It helps them bind up in the matrix better, and they don’t sink.
I also bet the butter had something to do with it. The only way to know for sure is to run a test…will have to make these this weekend and report back. (grin)
eep, it must have been the butter.
there’s a cookie/biscuit that my aunt makes – i recently found out that the secret is that its all melted butter. the cookies end up flatter, denser, crunchier, cracker-like almost. i can’t imagine a chocolate chip not sinking in that dough.
Is that some type of cookie? I’m fan of those!
I made these with the walnuts and chocolate chips…. my whole family LOVES this recipe!!! Thanks :)
One other thing, I used a 9X13 instead of 9X9 and it worked great!