It only came to my attention that I had never [consciously] made a blondie in my life upon hearing the responses of those who asked what was baking away in the oven concomitantly punctuated with question marks. Why consciously, you asked? Because the mister insists that these blondies taste suspiciously similar to the cookie cake I baked for our 30th month, while the sister suggested to bake the same batter as huge Toll House-esque chocolate chip cookies the next time round.
I guess in a way they work by the same principles. Brown sugar, check. Butter, check. Chocolate chips, check. The crunch of a chocolate chip cookie, yet the chewiness of a fudgey brownie, check.
As complex as blondies can be, one thing for certain is that they most definitely earned a special spot in the household.
Therein lies the biggest question intended to stump me, courtesy of a dahling sweetie. Will there be a greater frequency of kitchen appearances by this goldie blondie vis-a-vis my absolute favourite fudgey brownie? While I’m definitely making these again (a second batch for tomorrow, in fact), nothing beats chocolate in chocolate, and I’m hanging on to the brownie connoisseur title for now.
These were crisp and firm on the outside, yet had a nice chewy cookie texture, all thanks to the lovely brown sugar. Studded with mini morsels of chocolate chips, they were surprisingly chocolatey in spite of their golden exterior;–a wondrous pleasure for the chocoholics;–yet they did not have the decadent sin of a fudgey brownie which only gives these blondies the sin of causing you to have more than one slice at a sitting.
With a dollop of vanilla-raspberry ice-cream, I started my day with a sinful breakfast that never tasted better. Dessert before the mains;– they made me do it.
With all the sugary goodness of these blondies, I’m sending them over to Root Source Challenge #36: Brown Sugar.
Chocolate Chip Blondies
(adapted from here)
1 1/3 cup plain flour
1 tsp baking powder
1 cup packed brown sugar
1/2 cup butter
1 tsp vanilla extract
1/2 cup mini chocolate chips
- Preheat oven to 180C. Lightly grease a 9 inch square pan.
- Sift the flour and baking powder. Set aside.
- In a large bowl, beat together butter, sugar, egg and vanilla until smooth.
- Stir in the flour mixture and chocolate chips until well blended. Spread evenly in the pan.
- Bake for 25-30 mins. Leave to cool slightly in the pan before cutting into bars.