A recipe is always good when it starts with chocolate.
Especially three kinds of chocolate.
Most people think of blondies as brownie’s younger sister. I disagree. They are really more like cousins. Yes, they are both baked and cut into bars, and they usually both contain chocolate, but that is where the similarities end.
I was a bit disappointed the first time I tried a blondie. With all of the comparison I had heard, I was expecting a vanilla brownie. Wrong. Blondies have a taste all their own, one that is sweet and caramelly. In this recipe, I set out to create a blondie so full of chocolate that good old brownie would be proud to claim her as a sister. I mean, I’m a bit biased, but who wouldn’t want a blondie as their sister ;)
These blondies perfectly convey the iconic butterscotch flavor that comes from the brown sugar, butter and vanilla. Chocolate oozes out of the undeniable soft, gooey treat. The flavor is complex, but the recipe is so simple.
I was so tempted to throw in walnuts or toasted pecans, but I refrained to let the chocolate have the chance to shine. That is one great thing about these blondies – they are so easily adaptable. Want an even richer flavor? Use dark brown sugar instead of the usual light variety. If you are feeling adventurous, throw in some nuts, some caramel, some chopped up candy (I know you still have some of that chocolate Easter bunny lying around somewhere, or perhaps some mini Cadbury eggs). Maybe you like butterscotch chips, peanut butter chips, white chocolate? Throw them in! I believe you can never have too many add-ins.
So gooey. So chocolatey. So delicious. So easy.
½ cup butter, melted
1 cup brown sugar
1 ½ teaspoons vanilla
a pinch of salt
1 cup flour
½ cup dark chocolate and bittersweet chocolate chunks
½ cup semisweet chocolate chips
Preheat the oven to 350 degrees F. Spray an 8×8-inch pan with nonstick spray (or butter the pan).
With an electric mixer, beat the butter and the brown sugar until smooth. Beat in the egg and the vanilla until all ingredients are combined.
Add the pinch of salt and the flour and blend. Fold in the chocolate chips and chunks until the pieces are evenly distributed throughout the batter.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until set in the middle. Cool in the pan before cutting into bars.
Slightly adapted from Smitten Kitchen