Chocolate Chip Blondies

chocolate chip blondies

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.

DSC_0923

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.

DSC_0922

Meanwhile, whisk together the flour, baking powder, and salt in a medium sized mixing bowl.

DSC_0925     DSC_0926

Once the shortening has cooled, mix in the dark brown sugar and eggs until combined.

DSC_0927

Stir until smooth and creamy and the mixture looks caramel-like.

DSC_0929     DSC_0930

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.

DSC_0931     DSC_0932

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.

DSC_0947

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.

Thanks Jackie!

Chocolate Chip Blondies
Using dark brown sugar and melted shortening gives these golden blondies a caramel-like flavor with a smooth brownie consistency.
Servings
12 bars
Servings
12 bars
Chocolate Chip Blondies
Using dark brown sugar and melted shortening gives these golden blondies a caramel-like flavor with a smooth brownie consistency.
Servings
12 bars
Servings
12 bars
Ingredients
  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2/3 cup shortening
  • 2 1/2 cups dark brown sugar lightly packed
  • 3 eggs
  • 1 cup chocolate chips semi sweet
Instructions
  1. Preheat oven to 350 and spray an 8x11 inch baking pan with non stick cooking spray.
  2. Melt the shortening in a small saucepan over medium heat. Pour into a large mixing bowl to let cool.
  3. Whisk the flour, baking powder, and salt together in a medium sized mixing bowl. Set aside.
  4. Once the shortening has cooled, add in the dark brown sugar and mix until combined. Mix in the 3 eggs.
  5. 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 the top.
  6. Pour the batter into the prepared baking pan and flatten out the top with a spatula. Stud the top with the reserved chocolate chips. Bake for 25-28 minutes, until golden brown around the edges. Let the blondies cool completely in the pan before slicing. Store at room temperature for up to 4 days.

Related Posts