The texture of a brownie, the flavors of a chocolate chip cookie, the simplicity of a basic bar recipe, all of these things make this my go-to dessert on a regular basis. I’ve made these blondies countless times and they are always a hit. One of my brothers requests them each time he visits us. The best part? This is a very easy dessert to throw together whether in advance or at the last minute. I love to serve these when they are still warm from the oven and oozing melted chocolate.
- Gluten free version is posted here
- 2 cups of flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 10 tablespoons butter melted
- 2 cups light brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 cup of semi-sweet chocolate chips
- 1/2 cup of chopped nuts optional - walnuts, pecans or macadamias
- Preheat oven to 350 degrees.Whisk together the flour, salt, baking powder and baking soda and set aside. Stir together the melted butter and brown sugar until smooth. Add eggs and vanilla to the butter mixture and stir again. Slowly add the dry ingredients to the wet ingredients and stir to combine. Add the chocolate chips and nuts if desired.
- Pour batter into a well-greased 9x13 pan and bake for 23-25 minutes. They should be slightly browned along the edges and about a brownie consistency in the center. Cool them in the pan and then remove to wire rack to finish cooling before storing in an airtight container.
- If you would like to serve them warm, cool them 10-15 minutes or so and then serve by themselves or with vanilla ice cream melting on top. Enjoy!
You can replace half or all of the all-purpose flour with hard white wheat in this recipe. It will change the texture a bit, however they are every bit as delicious. I especially like the texture and taste combination of the whole wheat version with ice cream on top. (I love pretending to eat healthier for dessert!)
{photo updated 11/21/2013: This was one of the very first recipes I shared on the blog and this is still the most frequently made dessert in my house. I’ve played with the recipe a bit and have shared gluten-free (and traditional) variations here and here and here.}
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