These chocolate chip blondies are full of buttery brown sugar flavor and aroma. The smell wafting through the house is irresistible, so it's a good thing this recipe only makes a small pan. They're like a warm chocolate chip cookie, but with a brownie texture. I like to serve them warm-- the bar is moist, chewy, soft, and dotted with melty chocolate. This treat can be whipped up in no time. It's made in one bowl; no mixer is necessary, and no need to wait for the butter to get to room temperature.
My cousin gave me this recipe decades ago and said that it's her friend's secret recipe. She shared it with me but swore me to secrecy. With the internet, I can now see that there are numerous similar versions out there. So, I guess this recipe is not so secret. What I can tell you is that this is a very reliable recipe that I have made countless times in several different ovens over the years. I tweaked the recipe, and with my cousin's knowledge, I am sharing this recipe today.
Recently, I brought this dessert to a pool party, and it pleased both adults and kids. Before the dessert disappeared, I sat quietly in the corner trying to get a quick photo for the blog. Much to my surprise and delight, several friends came over intrigued by what I was doing. Everyone gave some creative input into the photo, and it was fun to have friends involved in the process. I love it that food brings people together in so many different ways.
Recipe for Chocolate Chip Blondies
Makes 16 small bars
1 stick of unsalted butter (equals ¼ pound or ½ cup)
1 cup packed dark or light brown sugar
1 large egg, lightly beaten
1 teaspoon real vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
1 cup all-purpose flour (Optional: can replace ⅓ of the flour with white whole wheat flour.)
¼ cup mini semi-sweet chocolate chips
1. Place rack in the middle of the oven and preheat to 350 degrees F. (If using a convection oven, lower the temperature to 338 degrees). Take out an 8 inch by 8 inch baking pan and leave ungreased. Do not substitute a 9" by 9" pan, or the blondies will be too flat.
2. Melt the butter in a medium-sized microwaveable bowl. Add the brown sugar, and stir or whisk by hand until well combined.
3. Add the egg and vanilla and combine completely.
4. Sprinkle the baking powder and salt around the batter. Add the flour, and stir until the dry ingredients are incorporated. Stir in the chocolate chips.
5. Spread the batter evenly into the pan. Bake for 20-30 minutes. The outer edges develop a brownie-like crust, and the center is a little soft but not wiggly. The top is golden brown. You can also do the toothpick test-- the blondie is done when a toothpick inserted into the center comes out clean. They puff up in the oven, and deflate some as they cool. Let cool on a rack. Cut into 16 pieces and enjoy.