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.
Mihow 
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