Blondies
maxine August 21st, 2008
If chocolate chip cookies married brownies, you’d end up with my new favorite treat - blondies! They taste like choc. chip cookies, but have the texture of brownies. They’re also much easier and less mess to put together than both brownies and chocolate chip cookies. Basically, everyone wins.
Ingredients
Makes 16
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/2 cup packed light-brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup chopped walnuts (optional)
Directions
- Preheat oven to 350 degrees. Spray an 8-inch square pan with non-stick cooking spray.
- In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
- Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Blondies can be stored in an airtight container at room temperature, up to 2 days.
Recipe from Everyday Food magazine.