Recipe: Blondies

Blondies are almost as good as brownies. Keyword here is almost. These taste like a cakey chocolate chip cookie, which is always a good thing in my opinion. Just nothing beats a brownie. Especially these brownies. But blondies come in a close second. Okay, maybe third behind a double chocolate gooey butter cake. But they are still really good. Trust me.

Chocolate Chip and Nut Blondies – Adapted from Bon Appetit magazine

1 cup all-purpose flour

½ teaspoon salt

¼ teaspoon baking soda

½ cup (1 stick) butter

1¼ cups packed brown sugar

2 eggs

1 teaspoon vanilla

½ cup coarsely chopped nuts (I like peanuts or pecans, but use whatever nut you like), divided

½ cup chocolate chips (I use milk chocolate, but semi-sweet or bitter sweet would provide an interesting flavor)

Preheat oven to 350°. Grease an 8×8 baking dish. Mix flour, salt, and baking soda together in a small bowl and set aside.

Melt butter in a large saucepan over low heat. Remove from heat and whisk in brown sugar until smooth. Allow to cool 2-3 minutes. Whisk in eggs and vanilla. Add in dry ingredients and mix until combined (you may need to switch to a rubber spatula as batter will be thick). Stir in ¼ cup nuts and ¼ cup chocolate chips.

Pour into greased baking dish. Top with remaining nuts and chocolate. Bake 25-30 minutes or until a toothpick comes out clean and blondies begin to pull away from the sides of the pan. Best served warmed (or rewarmed in the microwave) with ice cream and chocolate syrup.