Chewy Blondies
- Kerri Lehman
- Apr 8, 2022
- 2 min read
Active time: 25 minutes | Bake time: 38 minutes
I’ve been experimenting to come up with a winning blondie recipe so I decided to take my Chewy Chocolate Chip Cookie recipe and just put them in a 9x13 pan and see what happens. Now, I will still mess around with some other blondie recipes, BUT this is a definite keeper. These are perfectly chewy, chocolatey, and oh-so gooey. They’re even amazing at room temperature! I’m in love.
Ingredients:
16 tbsp (226g / 2 sticks) butter, softened
200g (1 cup) granulated sugar
200g (1 cup) brown sugar
3 large eggs, room temperature
1 ¼ tsp vanilla extract
440g (3 ⅔ cups) all purpose flour
24g (2 tbsp) powdered sugar
1 ¼ tsp baking soda
1 ½ tsp salt
360g (2 cups) chocolate chips - I recommend half semisweet, half dark chips.
Directions:
Preheat oven to 350°F. Line a 9x13 dish with parchment paper.
Cream butter together with granulated and brown sugar in a large bowl with a spatula or electric mixer with paddle attachment.
Mix in eggs and vanilla until smooth.
Add flour, baking soda, and salt; fold in dry ingredients until mostly combined (still some flour streaks visible).
Fold in chocolate chips. As you fold them in, the dry ingredients will continue to incorporate.
Press the cookie dough into your prepared pan in an even layer.
Bake for 35-45 minutes, until a toothpick comes out clean.
Allow to cool in the pan for 30-45 minutes before cutting and enjoying.
Notes:
You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.
If you’re making this a day (or a few days) ahead of when you want them, you can actually make the dough, press it into your pan, then cover and refrigerate it for up to 2 weeks before baking. When ready to bake, allow it to sit at room temperature for around 1 ½ - 2 hours to warm up before baking. Cookie dough actually becomes richer in flavor as it sits in the refrigerator, so they’ll probably be even more delicious.
Comments