Recipe adapted from the Food Network by Ree Drummond, The Pioneer Woman.
If you love a soft and chewy chocolate chip cookie, you will love this Blondie recipe. This recipe can have chocolate, white, or butterscotch chips. No matter what flavor of chips you add, this buttery Blondie will be a hit for anyone you make it for. The added sea salt sprinkled on top once the Blondie’s come out of the oven is the secret touch to this dessert.
Preheat oven to 350 degrees. Grease a 9 x 13 pan or line with parchment paper.
Mix the 3/4 c. unsalted room temperature butter and the 1 1/2 c. dark brown sugar together.
Add in 2 beaten eggs and 1 tsp of vanilla.
In a separate bowl, add the 1/4 tsp. salt, 1 1/2 tsp. baking powder and 2 1/4 all purpose unbleached flour.
Add in the dry mixture to the wet mixture slowly. Add 3/4 c. semi-sweet chips, butterscotch or white chocolate chips.
The mixture will be really thick. Use a rubber spatula to spoon it in the pan. Use the spatula to spread it evenly in the pan.
Bake until lightly brown and when a toothpick comes out clean. Bake for 20 minutes. If not fully baked try another 4 minutes.
Cool Blondie’s in the pan before putting on a cooling rack. I would wait 30 minutes. If you try to move it around the 15 minute mark, it will fall apart a little bit.
- 3/4 c. ( 1 1/2 sticks) unsalted room temperature butter
- 1 1/2 c. dark brown sugar
- 1 tsp. vanilla extract
- 2 beaten eggs, room temperature
- 1/4 tsp. salt
- 1 1/2 tsp. baking powder
- 2 1/4 c. all purpose unbleached flour
- 3/4 c. semi-sweet, white chocolate, or butterscotch chips
- Preheat oven to 350.
- Grease a 9 x 13 casserole pan or line with parchment paper.
- In one bowl, mix the room temperature butter and dark brown sugar together.
- Add in the beaten eggs and vanilla.
- In a separate bowl, mix the dry ingredients together. (flour, salt, baking powder.)
- Slowly add in the dry ingredients to the bowl with the wet ingredients.
- Add in the chips to the batter.
- Spoon the Blondie mixture into the 9 x 13 pan. Spread the top evenly with the rubber spatula.
- Bake for 20-24 minutes.
- Let the Blondie’s cool in the pan for up to 30 minutes. If you take it out too early, it will fall apart.