BACK TO BAKING

This was the first "blondie" recipe I have tried and wow are they delicious! I blame my baking addiction on my Mom and her family...they are amazing cooks & bakers. If they only realized how talented they were, we would probably all be wealthy (and fat) from the Bales Bakery!!


CHOCOLATE CHIP BLONDIES
photo & recipe via Taste & Tell

Makes 16

8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
1/3 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon salt
1 cup semi sweet chocolate chips

Preheat oven to 350 degrees. Brush an 8-inch square baking pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper. (I put them directly in a buttered dish.)

In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in ½ cup of the chocolate chips. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips.

Bake until top is golden brown and a toothpick inserted in center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut in 16 squares. Store blondies in an airtight container at room temperature, up to 2 days.