Chocolate Chip Blondies

It’s hard being inside updating a blog when it’s been so beautiful outside! Our spring in Las Vegas are so short-lived that you have to take advantage of it, otherwise you really regret it when May rolls around and you’ve already got the air conditioning cranked up. So updates may be a little bit sporadic for a couple of weeks, but I have a good reason 😀

Anyway, these chocolate chip blondies have been a favorite of ours for only the last year, and I bring them up now because they’re perfect for outside eating. Whether it’s a picnic, a barbecue, a potluck — you name it — these are easy to make and transport, and are sure to be a hit.

I first made them after seeing a similar treat made on TV, and had to dig up a recipe to try for myself. I didn’t write down where this recipe came from and I’ve tried looking or it since without much luck. So if you recognize it, let me know!

These are delicious (pretty much chocolate chip cookies in brownie form) but combining and heating the butter and sugars beforehand made them extremely gooey and extra sweet. Make sure you let them sit out for a while (at least an hour, I’d say) so they kind of fall and compress a bit. Even after a few days they’re still moist and yummy!

Chocolate Chip Blondies

1 1/2 sticks unsalted butter, plus butter for pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup light brown muscovado sugar
1/2 cup dark brown muscovado sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1/4 cup plus 2 tablespoons toffee chips
1/2 cup coarsely chopped toasted almonds

Preheat oven to 350 degrees F. Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.

Whisk together the flour, baking powder and salt in a medium bowl.

Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds and transfer the mixture to the prepared pan.

Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.