I know this is a controversial statement, but I like blondies better than chocolate chip cookies. Don’t get me wrong, I love chocolate chip cookies, but there’s just something about a blondie. The texture, the deeper flavor, I could go on and on!
I love them so much that they were the first thing I ever baked for my husband. We’ve been together for over 6 years so that must say something, right?
It’s my go to baked good to take to friends, family, and bake on a Friday night when we want something special. I hope you love them as much as we do!
Blondies:
- 1 1/2 sticks butter (12 tablespoons)
- 1 1/2 cups dark brown sugar
- 2 large eggs
- 1 3/4 cups flour
- 2 teaspoons vanilla
- 1 teaspoon fine sea salt
- 1 1/2 cups semisweet chocolate chips (or dark or milk if you prefer)
- Flaky sea salt, such as Maldon.
Preheat oven to 350 degrees. Line a 8×8 inch square pan with parchment paper, set aside.
In a medium sauce pan melt the butter. Once the butter is melted, remove from heat and stir in brown sugar. Stir in each egg, one at a time. Stir in vanilla and fine sea salt. Stir in the flour until complete combined. Let sit for 5 minutes and then stir in the chocolate chips (waiting 5 minutes helps prevent the chocolate chips from melting). Scoop the batter into the lined pan and smooth/flatten so it’s even in the pan. Sprinkle the top with 2 pinches of flaky sea salt.
Bake for 29 – 34 minutes, until set and a toothpick inserted into the middle comes out clean. Let cool and lift out of the pan by the parchment paper. Cut into 16 squares. Enjoy!
Tips:
I always use dark brown sugar in this recipe because it makes the blondies extra caramel-y. Can you use light brown sugar? Sure and they’ll still be delicious! But if you have dark brown sugar, try it! I promise you won’t be disappointed.
Equipment:
- This is my favorite 8×8 inch pan.
- Maldon is my favorite flaky sea salt. I use it on top of baked goods, on top of salts, to finish roasted veggies when I pull them out of the oven, definitely one of my cooking must haves!
This recipe is adapted from Smitten Kitchen’s Blondie recipe.
