These blondies always disappear really quickly. Whether I’m taking them to a church function or just baking them for home, they are always gone in no time. A good blondie recipe is essential to have in your recipe box. This one will not disappoint!
To start, cream together softened butter, brown sugar and vanilla. You can either whisk these ingredients or cream them with a mixer. Depending on my mood, I do one or the other.
I didn’t make it to the gym today, so I figured using the whisk would at least partially make up for my lack of exercise (I’ve convinced myself the two are virtually identical in health benefits). Then again, I may have chosen to use the whisk to make myself feel better about the batter I would undoubtedly eat after the blondies went into the oven. Better still, maybe I chose to use the whisk for the noble reason of using good old fashioned elbow grease to mix some love into my blondies. Who am I kidding, I chose to use the whisk so I could eat the batter.
Maybe I’m putting just a little too much thought into this decision. I need a hobby.
Once the butter and sugar is light and fluffy, crack in 2 large eggs. Cream these in.
Set the wet mixture aside and move onto the dry ingredients. Mix or sift together the flower, baking soda, and salt.
For the last mixing step, you want to use a spoon rather than a whisk or a mixer. Over mixing the dough will leave you with a blondie that is flat and dense rather than tender and chewy. Overmixing is very easy to do with a mixer so I always opt for a spoon for this last step.
Then again, that could just be my desire to add love to my baked goods via elbow grease kicking in.
Generally, you add the dry ingredients into the wet ingredients a little at a time until everything is incorporated. It may seem counter intuitive, but always put your wet ingredients in your largest bowl so you have plenty of room to add your dry ingredients into them.
As you’ll notice in my pictures, I did the opposite. This was because I got distracted and accidentally chose a small bowl for the wet ingredients. Mistakes happen to all of us in the kitchen! Don’t let them get you down. Just keep going with the recipe as best you can.
Add about a cup of your dry ingredients in at a time, gently mixing as you go until everything is incorporated.
Finally, add in your chocolate chips. Today I chose to use a cup of white chocolate and a cup of dark chocolate chips. You could also use nuts, M&M’s, sprinkles and white chocolate for a funfetti look, or Oreo pieces and white chocolate for a cookies and cream blondie. Feel free to be as creative as you want!
The blondies need to go into a greased 9×13 inch pan. I always foil line my pan for blondies. The foil makes it much easier to get the blondies out after they’re baked and cooled.
Bake the blondies for 20 minutes at 375 Fahrenheit or until the center is set and a toothpick comes out clean.
Now for the foil magic trick! When the blondies were cooled, I simply lifted them out of the pan in one large piece. I was then able to easily slice them and there were no casualties while awkwardly trying to use a fork or spatula to lift them out individually.
Mmmm, so chewy and delicious. Such a glorious sight! For the best eating experience, I suggest enjoying them hot with a scoop of ice cream on top! Yum!
Chewy Chocolate Chip Blondies
- 1 cup butter, softened
- 1 1/2 cups brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup semi sweet chocolate chips
- 1 cup white chocolate chips
Preheat the oven to 375 degrees Fahrenheit
Cream together the butter, brown sugar, and vanilla in a large bowl.
Add in the eggs and cream until light and fluffy.
Mix together the flour, salt, and baking soda.
Add the dry ingredients to the wet ingredients 1 cup at a time and gently mix with a spoon until everything is combined.
Add in the chocolate chips and mix together.
Pour into a foil lined 9×13 inch pan that’s been sprayed with cooking spray. Bake for 20 minutes or until the center is set and a toothpick comes out clean.
Allow to cool, then remove the whole blondie from the pan using the foil. Slice and serve!