blondies!

17 Sep

Blondies cooling.

Some call blondies “brownies without the chocolate” but I think they’re more like a cake made of cookie dough (and I don’t mean one of those Safeway cookie cakes). I made a batch the other day and they were mindblowingly delicious and unbelievably easy to make.

Blondies.

Blondies with Ecuadorian Chocolate Chunks

(Based on recipe by Vanilla Garlic (who really knows his around a vanilla bean))

1 cup butter, melted
2 cups dark brown sugar, tightly packed
2 eggs, lightly beaten
2 teaspoons vanilla extract (or beans from 2 inches of vanilla bean pod)
1 teaspoon baking powder
1/4 of baking soda
1 teaspoon cinnamon
pinch of salt
2 cups whole wheat pastry flour (or all-purpose)
1 1/2 cups “Ecuador Nacional” 65% dark chocolate, chopped into morsels (or whatever chocolate/peanut butter/butterscotch chips you have lying around)
As usual I threw in a few spoonfuls of flax seed to boost the health factor, but this is optional.

1. Preheat oven to 350F. Butter and flour a 9×9 baking pan (I save the wrappers from the butter and smear them in the pan).

2. In a large bowl, whisk together the melted butter and sugar in a bowl.

3. Add the egg and vanilla and whisk.

4. In a smaller bowl, add the flour, baking soda, baking powder, cinnamon and salt and mix. Fold in the chocolate chunks or other mix-ins.

5. Pour into the pan and spread evenly. Bake for 45 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

[PRINTER-FRIENDLY VERSION]

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