Recipes Travels

Chocolate Chip Blondies

recipe for chocolate chip blondies

i reached a point where i do not know which procedure to post first. over the past few days, i have made a handful of recipes but for the life of procrastinating me, i failed to upload a single entry. they are a bunch of salad dressings and meal preps that have to be published in order which is why i have delayed for so long.

anyway, i decided to upload this sweet thing first to get it over it. heh. ^_^

sunday is andre’s side of the family day. we usually eat out for dinner somewhere close to home but recently, in the light of the ongoing pandemic, we decided to dine and fellowship at home.

when people visit, i prepare a main course (sometimes an appetizer if God graces me with time) and a dessert. yesterday, i was not able to buy ice cream so i decided to produce a no-fuss, easy-to-construct, dessert bars called blondies! i did not even think they were a thing. i was so used to brownies growing up.

i love that they are so light and versatile that you can put combine anything with it- chocolate chips, nuts, bourbon, dried fruits. it is my new favorite treat!

the difference between the brownies and the blondies is chocolate. since we did not have powdered cocoa, which is usually the base of the childhood goodie i have come to know, i opted to make do without it.

it still came out pretty good!

Chocolate Chip Blondies

adapted from:

to make 16 bars, you will need:

8 tablespoons (115 grams or 1 stick) unsalted butter, melted
1 cup (215 grams) lightly packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
1/4 teaspoon fine sea salt
1 cup (125 grams) all-purpose flour
1/2 to 1 cup chocolate chips (white, milk, semi-sweet, dark, etc.)

1/2 to 1 cup chopped and toasted nuts
1/2 to 1 cup chopped dried fruit or shredded/flaked coconut
1/4 cup liquor (bourbon, whiskey, rum, etc.) note: Increase flour by 1 tablespoon to accommodate
1/2 teaspoon flavorings or extracts (coconut, mint, rum, raspberry, etc.)
2 tablespoons instant espresso powder

Heat oven to 350 degrees Fahrenheit (176C). Line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper.

In a medium bowl, stir melted butter and brown sugar until blended. Add the egg, vanilla, almond extract (optional) and salt then stir vigorously until smooth.

When the batter looks well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Beat vigorously here. You want to see the batter pulling away from the sides of the bowl.

Fold in the chocolate chip, nuts or dried fruit (if using). Spread the batter evenly in lined pan and bake 20 to 25 minutes until the edges look browned, but the middle looks slightly underdone (the middle will continue to cook while it cools). Place the pan on a wire rack and let the blondies cool in the pan. Cut into 16 squares.

stay safe and healthy!


2 thoughts on “Chocolate Chip Blondies”

  1. Hi there! Do you use Twitter? I’d like to follow you if that would be okay.
    I’m absolutely enjoying your blog and look forward to new posts.

    1. hello, thank you! i am not so updated with my twitter, i am so sorry. but you can subscribe to my blog and you will be alerted via e-mail if i have posts. thank you so much for the support! 🙂

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