If there's one thing that's always a hit around here it's something that contains chocolate chips. Since I am signed up for the Taste of Home Bakeable newsletter I got an early heads up that the challenge for October was going to be Chocolate Chip Blondies.
I headed straight for the kitchen and got to work. All of the ingredients are pantry staples and I always keep chocolate chips on hand in full size, mini, dark, semi sweet and milk chocolate.
The batter comes together very quickly and I popped it into my favorite 13x9 pan. I baked mine on the convection setting and I pulled them just a bit underdone. If you're using convection or a glass pan you'll want to keep an eye on the time as well.
I served them up warm with vanilla bean ice cream and a drizzle of salted caramel sauce. I individually wrapped the rest and they made awesome lunch box treats.
Thank you to Rhonda K for sharing her recipe! If you'd like to get in on the Taste of Home #Bakeable challenge fun, you can check out the details here: https://www.tasteofhome.com/article/bakeable-challenge/
Chocolate Chip Blondies
Ingredients
- 1-1/2 cups packed brown sugar
- 1/2 cup butter, melted
- 2 large eggs, lightly beaten, room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
- Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.
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