You know life is good when thick, chewy, chocolate chip blondies are a thing. Not quite a brownie, not quite a cookie; it’s more like the best of both. I got this recipe from a friend back in November, and have made them 4 times already- not only are they addicting, they’re that easy! I’m talking no electric mixer, and 7 simple ingredients. Using dark brown sugar and melted shortening gives them this caramel-like flavor with a smooth brownie consistency.
Another bonus of this recipe is that it’s totally customizable. Throw in 1/2 cup of chopped walnuts or pecans for some crunch. Or maybe 1/2 a cup of dried fruit into the batter (I’m all about dried cherries these days). But if you’re going for a crowd pleasing dessert that everyone will go nuts over, serve it as is.
Start by preheating your oven to 350. Lightly spray an 8×11 inch baking pan with non stick cooking spray and set aside. Melt the shortening in a small saucepan over medium heat. Using melted shortening makes the blondies softer, and more tender. It also has a higher melting point than say, butter, giving the flour and eggs extra time to set resulting in taller, fluffier bars. Once melted, transfer your shortening to a large mixing bowl to cool.
Meanwhile, whisk together the flour, baking powder, and salt in a medium sized mixing bowl.
Once the shortening has cooled, mix in the dark brown sugar and eggs until combined.
Stir until smooth and creamy and the mixture looks caramel-like.
Gradually add in the flour mixture, stirring after each addition. The batter will become very stiff. Fold in the chocolate chips, reserving a few to sprinkle on top.
Use a spatula to pour batter into your prepared baking pan and lightly flatten out the top. Use the reserved chocolate chips to stud the top of the batter. This step is totally unnecessary, but I’m nit-picky and like things pretty.
Bake in preheated oven for 25-28 minutes, until golden brown around the edges. Let the blondies cool completely in the pan before slicing- this is the hard part, they are going to smell SO GOOD. I store mine at room temperature for up to 4 days.