What can I say I am a huge fan of these underrated treats. The Blondie is a cross between a brownie and a chocolate cookie. They usually are, to me, too bland, cakey or have way too much butter making them super rich and greasy.
I checked in with America’s test Kitchen. I know this crew has taking the time and effort to test many many Blondie recipes and give the reasons for their testing. (check them out if you haven’t)
So this recipe is adapted with changings. Their recipe called for nuts and white chocolate. I opted out for both, and added butterscotch chips, and Chopped chocolate pieces on top .
1 1/2 cups of all purpose flour (unbleached)
1 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted buter, melted and cooled (1 1/2sticks)*
1 1/2 cups packed light brown sugar**
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup chocolate chips
1/2 cup butterscotch chips
1/4 cup chopped chocolate pieces***
* reason for melted buttered cooled, makes for a dense bar rather then creamed butter which adds air and makes for a cakelike bar. And the other reson, because it makes it easier to do this by hand and without a mixer.
** light brown over dark brown sugar. Dark brown sugar can have a way of overpowering the flavors . Light brown sugar enhances caramel like flavors I want in a Blondie bar.
*** honestly Trader Joes sells semi sweet chocolate pieces that are are ammmmazing and afforable to have in your pantry all the time . I took a hand full and placed them on top right before baking.
Set oven 350°. Spray a 13×9 inch pan with nonstick cooking spray. Cut two pieces of foil. One lengthwise, palce in pan and press into the corner. Do the same for the width, spray and press leaving a hang over at all sides. This will help with removal.
Whisk flour, baking powder, and brown sugar in a medium bowl, set aside. Whisk the cooled melted butter and light brown sugar in medium bowl until combined. Add the eggs and vanilla; mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined. You dont want to over mix. Fold in the two types of chips. place the batter into prepared pan and smooth out with a rubber spatula. (it looks like very thin bars but they rise )
Bake 20-25 minutes. You are looking for a shiny top with a firm touch , a craked top is also normal so dont be dicourgared. cool completely on a wire rack, remove from the pan using the foil handles . cut and serve .
I did let the blondies set to room temparture, then I placed them in the refrigerator for about 10-15 minutes, you get a clean cut this way. Anyway, I hope you enjoy the recipe and they become a staple in your house. Share and Post .
Thanks for reading and taking the time