Triple Chip Blondies
Rich, soft, blondies, like a center of a chocolate chip cookie, in each bar. You can easily cut this recipe in half for a smaller batch, and bake in an 8x8 pan instead.
Ingredients
- 1 cup 2 sticks salted butter
- 2 cups 400g light brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 cups 260g all-purpose flour, lightly spooned into a measuring cup and leveled with the back of a knife
- 2/3 cup semisweet or dark chocolate chips*
- 2/3 cup white chocolate chips
- 2/3 cup peanut butter chips or butterscotch chips
- Optional: sprinkle of flaky salt
- Optional: A few extra chips to sprinkle on top if you've got enough
- *2 cups of whatever combo of chips you have. You can of course make these with a standard bag of a single flavor as well!
Instructions
- Preheat oven to 350. Line a 9×13″ pan with parchment paper. Set aside.
- Melt the butter in a large mixing bowl. Add the brown sugar and mix to combine. Add the vanilla and the eggs and beat until combined.
- Add the flour and mix until just combined. Add the chocolate chips, white chocolate chips, and peanut butter or butterscotch chips and mix until combined.
- Transfer the batter to the prepared pan. I like to sprinkle a few extra chips on top for presentation, and then bake in the preheated oven for 20-25 minutes or until set and slightly golden brown on top.
- Right when they come out of the oven, sprinkle lightly with flaky salt, if desired.
- Allow to cool completely (No really!) Blondies are best when they are cooled so the doughy centers can set up. If you are going to eat them warm, I'd do them in a bowl with a scoop of vanilla ice cream.
Notes
For chocolate-drizzled blondies: When blondies are completely cool, melt 1/3 cup chocolate chips with 1 teaspoon coconut oil until smooth. Drizzle over the top of blondies and let sit until set.
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