Blondies
From akarlin 16 years ago
- 30 minutes to make
- Serves 20
This is a brownie version of a chocolate chip cookie. It's got the texture of a brownie - chewy and fudgy - but the flavor and taste of a chocolate chip cookie. The best of both worlds!! This recipe is from Williams Sonoma.
Ingredients
- 16 Tbs. (2 sticks) unsalted butter, room temperature shopping list
- 1 3⁄4 cups firmly packed dark brown sugar shopping list
- 1 1⁄2 tsp. vanilla extract shopping list
- 3 eggs shopping list
- 2 1⁄4 cups all-purpose flour shopping list
- 1 tsp. baking powder shopping list
- 3⁄4 tsp. salt shopping list
- 12 oz. chocolate chips shopping list
How to make it
- Preheat an oven to 350°F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray.
- In a food processor, combine the butter, brown sugar and vanilla and process until well combined, about 1 minute, stopping the processor occasionally to scrape down the sides of the bowl. Add the eggs one at a time and pulse for 2 seconds after each addition. Sift the flour, baking powder and salt directly onto the butter mixture and pulse 10 times, 2 seconds per pulse.
- Transfer the batter to a bowl and fold in the chocolate chips. Spoon the batter into the prepared pan and spread evenly. Bake until the blondies are golden brown and the edges are firm to the touch, 30 to 35 minutes.
- Transfer the pan to a wire rack and let cool completely, about 1 hour, then cut into bars. Makes 20 blondies.
- Note: The blondies can be baked in two 9-inch square pans. Spray the pans and prepare the batter as directed. Divide it between the pans and spread evenly. Bake for 20 to 25 minutes.
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