My Danish Kitchen

Blondies

My first encounter with Blondies….ever, was one day recently when I came home from work and found my son Nicholas and his friend Jessica cleaning up the kitchen after having made a batch of Blondies. (Did you notice that I said; they cleaned up the kitchen 🙂 ) I gotta tell you, coming home after a long day at work to the scent of baked goods; I could get use to that. But seriously, the Blondies were absolutely fantastic and the kiddies did an excellent job. These Blondies turned out light and cakey with a wonderful brown sugar flavor. Blondies definitely have more fun!

Update: I was wondering if it’s really necessesary to have two whole sticks of butter in this recipe, it just seems like way too much butter for me. So I decided to try with just with one stick and the Blondies turned out fantastic. I have adjusted the recipe to just one stick of butter and now I can eat Blondies with less guilt.

Ingredients:

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 sticks) unsalted butter, softened

2 cups firmly packed light brown sugar

3 large eggs, at room temperature

2 teaspoons vanilla extract

3/4 cup white chocolate chips

3/4 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degree F. Line a 9 x 13 inch baking pan with parchment paper so it extends over the long edges of pan. Spray with cooking spray.

In a medium bowl, mix together flour, baking powder and salt; set aside.

In the bowl of an electrical mixer, using the paddle attachment, beat the butter and brown sugar at medium speed until light in color and texture, about 2 minutes. Scrape down sides of bowl. Beat in eggs one at a time, beating well after each addition. Beat in vanilla extract. At low speed, mix in the dry ingredients just until combined. Using a wooden spoon fold in white and semi-sweet chocolate chips.

Scrape batter into prepared pan and smooth the top. Bake the bars for 35 to 40 minutes, until they are golden brown and a toothpick inserted into center comes out clean; do not overbake. Cool completely in pan on a wire rack. Once cooled completely, lift up the parchment paper to remove the bars from pan. Cut into squares.

Source: adapted from The Good Cookie by Tish Boyle