As promised, here’s the blondie recipe! Like this recipe, this post will be short and sweet. Going with the theme of making food that my roommate brought home from camp, these blondies used semi-sweet chocolate chips and milk chocolate chips that she brought home from camp, hence the double chocolate chip part. They were quite delicious! These blondies are a cinch to pull together and throw in the oven, and they were basically a thick chocolate chip bar cookie. If you want to make this more of a gooey bar, rather than a bar cookie, I would recommend using 3 eggs instead of 2. I love that these bars only use brown sugar, which makes them sweet and chewy. In fact, everyone in the apartment loved them, although an unfortunate incident involving a squirrel chewing through our screen and getting into our kitchen made it necessary for us to toss many of them. Oh well, a squirrel literally chewed through a window to get to these blondies. That has to say something, right? Here’s the recipe for a blondie those squirrels (and hopefully you) will go crazy for.
Double Chocolate Chip Brown Sugar Blondies
adapted from The Little Kitchen
1 ½ cups brown sugar
2 tsp vanilla extract
1 cup (2 sticks) unsalted butter, melted
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
Preheat the oven to 350˚F and grease a 9×13 pan.
In a large bowl, cream together the sugar, butter, egg, and vanilla. In a medium bowl, sift together the flour, baking soda, and salt. Stir dry ingredients into wet ingredients until just combined, then stir in the chocolate chips until distributed in the dough. Spread the dough in the prepared pan and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Enjoy!