Some recipes fall squarely and unapologetically in the ‘indulge’ category and without fail those recipes are the ones most often requested. We just can’t fight the fact that butter tastes so flipping good. Sometime there is just no substitute. Bow your head. Accept. Move on.
This recipe for Chocolate Chip Blondies is one of those recipes. And you won’t be surprised to hear that it’s adapted from an Ina Garten’s recipe. I adore that woman and I love that she loves butter and her husband Jeffrey almost equally.
2 sticks unsalted BUTTER (I use Land O’Lakes), at room temp
1 cup light (or dark) brown sugar, lightly packed
1/2 cup sugar
2 tsp vanilla extract (use the good stuff like Nielsen Massey)
2 large eggs
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups walnuts (I make it without)
1 package Guittard semi sweet chocolate chips (the BEST)
Preheat oven to 350. Line a 13x9x2 inch baking pan with parchment paper, leaving overhang on all sides. This will make it easier to remove from pan after they’ve cooled and it’s less messy than flouring and buttering the pan.
In the bowl of an electric mixer, using the paddle attachment (great tool to have in the kitchen. I use it every time I bake), cream the butter and both sugars on high speed for about 3 minutes until it’s light and fluffy. It will look like this:
Lower the mixer speed to low and add the eggs and vanilla and mix well. The batter will look like it has curdled. Don’t panic. The batter will come together when you add the flour.
With the mixer still on low add the flour, baking soda and salt. The batter once again will look nice and fluffy:
Then add the ENTIRE package of chocolate chips. Go crazy.
Spread the batter into the prepared pan and smooth the top with a spatula.
Bake for 25-30 minutes. Do NOT overbake. Don’t be surprised if when you test it with a toothpick, it does not come out clean. Cool completely in the pan and cut into 24 squares.
That’s it. Easy and just so delicious.
Enjoy and always let your taste buds soar.