I am not a brownie person, given that I’m not a big chocolate person, this makes some degree of sense. I am a fan of the blondie though since it is basically, for lack of a better way to explain it, a bar cookie version of a chocolate chip cookie. I like them better than chocolate chip cookies though. I think it is because they are a little denser and don’t involve quite as much work (read: mix together, dump in pan and bake; not tray after tray of cookies to be turned, etc.). Ghirardelli is a must for me with any chocolate chip thing – sometimes I just buy a couple of bars and chop them up to use, sometimes I get chips. For chocolate that is easy to get to (in the grocery store) it is really pretty good stuff.
This recipe was a bit of an adventure. We had just returned from a work trip out of town, so I made the dough with a thought to baking the next day and then the inexplicable happened. Our house plumbing revolted and after three days on the road and only a couple of nights back home we were thrust out into a hotel again for three. long. friggin. days. So no cooking or baking of any sort for me. I was put out to say the least, but sometimes there is nothing you can do. So we stayed in a hotel, ate in restaurants, and were, generally, miserable. Our yard was torn to shreds, and then things were fixed and inspected and we were back home. So I did what I do – baked. This is the result.
1 cup unbleached all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, melted & still warm
1 cup packed brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 cup Ghiradelli semi sweet chocolate chips
Preheat oven to 350 degrees. Over a big piece of waxed paper, sift together flour, baking powder,and salt. Line an 8 x 8 baking dish with parchment paper. leaving some hanging over 2 sides to do the sling thing, and spray with cooking spray.
In the bowl of a stand mixer, beat the butter and brown sugar. Let cool so it does not scramble the eggs about to go into the mix. Beat in the egg and vanilla.
Stir flour mixture into the egg mixture, then stir in the chocolate. Spread evenly in prepared dish and bake in the center of the oven for 25 minutes, or until edges are puffed and pale golden. A skewer inserted in the center will be covered in moist crumbs, and the edges will be just able to pull away from the sides of the dish – this is the tell – rely on it. Cool in pan 2 to 5 minutes, then grab the parchment and lift the blondies out of the dish and transfer to a rack to cool completely. Transfer to a cutting board and slice as desired. These are still excellent the next day.
Adapted from “Katy’s Favorite Blondies” at Cookie Madness