Fluffy Blondies

Fluffy Blondies

Active time: 20 minutes | Bake time: 34 minutes

I started doing a little blondie experiment to come up with my favorite blondie recipe (though it is always so hard to pick just one). This was my first go at developing my own blondie recipe and I was definitely happy with the outcome of these! They are so fluffy and soft that they are almost cake-like in texture. I wanted to add a fun spring-y touch to these, so added candy eggs to the top before baking. So yum!

Ingredients:

• 113g (8 tbsp / ½ cup / 1 stick) butter, softened

• 165g (¾ cup + 1 tbsp) brown sugar

• 50g (¼ cup) granulated sugar

• 1 tsp vanilla bean paste (or vanilla extract)

• 1 ½ tsp salt

• 1 tsp baking soda

• 1 ¾ tsp baking powder

• 24g (2 tbsp) powdered sugar

• 1 large egg

• 100g (½ cup) sour cream

• 280g (2 ¼ cup) all purpose flour

• 270g (1 ½ cup) chocolate chips

Directions:

1. Preheat the oven to 350°F. Line a 9x9 or 7x11 baking pan with parchment paper, set aside.

2. Add butter, granulated sugar, brown sugar, vanilla extract, salt, baking soda, baking powder, and powdered sugar to a large mixing bowl.

3. Mix on low speed with a stand or handheld electric mixer with a paddle attachment for 1 minute, then increase speed to medium for 10 minutes, scraping the bowl halfway through. It is important that you mix for the full 10 minutes to help aerate the dough which will make fluffier, lighter cookies.

4. Scrape down your bowl again, then reduce speed to medium-low and add egg, then sour cream. Scrape down your bowl.

5. Add flour and mix on low speed until flour is mostly incorporated. Add chocolate chips and mix until just evenly distributed, do not overmix.

6. Press cookie dough into your prepared pan. Bake for 32-39 minutes, until a toothpick inserted into the center of the blondie comes out clean.

7. Allow to cool in the pan for 30-45 minutes before cutting and enjoying.

Notes:

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.

• You do need an electric mixer for this recipe to ensure the cookie dough is super light, fluffy, and very well mixed.