Thank you for all your sweet comments on my last post. Who needs ice cream to drown my breakup woes when I have you guys, right? Nonetheless, chocolate and I have gotten pretty cozy the past week, which has resulted in an almost bare emergency drawer. With one chocolate bar left, I chopped it up and folded it into the buttery blondie dough. Awesome choice if I do say so myself.
This Christmas, thanks to my parents, I received three new cookbooks. One of them was “One Bowl Baking” by Yvonne Ruperti. It has chapter after chapter of recipes that only require one bowl. How great is that? Lately, I don’t have time to bake like I used to so this book was a breath of fresh air. One bowl = little fuss. These blondies are buttery, fudgy in the center and bursting with chocolate goodness. Enjoy!
- 12 tablespoons unsalted butter
- 1⅔ cups packed brown sugar
- 1¼ teaspoons salt
- 1 tablespoon vanilla extract
- 2 large eggs
- 1¾ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups dark chocolate chips
- Preheat oven to 350 degrees F. Grease a 9 inch baking pan and set aside.
- In a stand mixer fitted with a paddle attachment, cream butter, sugar, salt and vanilla until combined. Stir in eggs, one at a time, until competely combined
- Incoperate the dry ingredients. Fold in chocolate chips.
- Spoon the batter into the pan and bake until golden, about 25 minutes.