Brownies or blondies? I lean brownies until we’re talking double chocolate blondies. Then all bets are off.
Well, ok so I’ll admit to having been out of town for most of the last week, which means I haven’t done much in the kitchen. Yesterday I had sushi for Valentine’s Day (mmmm, sushi), and today I worked and got home too late to make a “real” dinner.
So you know what’s left? I’ve gotta go with the blondies I made for the Super Bowl. Honestly, I’m tempted to whip up another batch right now so I can be sure I have pictures. Really, that’s the only reason. What, you don’t believe me?
Ok, so I just want some more of the treats. They went quickly and were soooo yummy. I had hardly any leftover (two, to be exact).
How to Make Double Chocolate Blondies
2 sticks butter, room temperature
2 c brown sugar
1 1/2 t baking powder
2 t vanilla
1/4 t salt
2 1/2 c flour
12 oz semi sweet chocolate chips
1 c milk chocolate chip chunks
Preheat oven to 350 degrees and grease a 13×9 pan.
Cream the butter and sugar until it comes together and is lightened and creamy. Add the eggs and beat until well mixed. Do the same for the vanilla.
Add the baking powder and salt and beat well again. Add the flour and stir until just combined (some flour will still be showing). Add the chocolate chips and stir until distributed.
Scoop the batter into the pan, spoonful by spoonful. Use the back of a spatula to squish it until it’s fairly evenly distributed and flat. Sprinkle the milk chocolate chunks atop the batter, and lightly press them in. If you have any leftover chocolate chips, do the same.
Bake for 25-30 minutes, until a tester comes out clean. Let cool thoroughly, then slice into 24 (or more) bars.
Enjoy! (And hide them from your family.)