The BEST blondies recipe! They have a chewy gooey, soft texture, and a purely irresistible flavor. What's not to love? They can also be made thicker and cut into squares rather than cutting out shapes.
Ready in: 35minutes
2 1/8cups (330g)all-purpose flour*
1cup (226g)unsalted butter, melted and cooled slightly
Preheat oven to 350 degrees. Butter a 10 by 15-inch jelly roll pan (this is NOT a traditional cookie sheet size, it's smaller). Line pan with two sheets of parchment and butter parchment.
In a mixing bowl whisk together flour, salt and baking soda for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment mix together butter, and brown sugar until blended.
Add in one egg and mix, then add second egg and vanilla and mix. With mixer set on low speed slowly add in flour mixture and mix just until combined.
Set aside 2 Tbsp of the chocolate chips then mix in the remaining (1 cup + 2 Tbsp) remove bowl and fold batter with a spatula until everything is evenly incorporated.
Pour dough onto prepared jelly roll pan and spread into an even layer. Sprinkle the 2 Tbsp chocolate chips evenly over top.
Bake in preheated oven until cooked through, about 17 - 21 minutes (they should appear slightly under-baked but a toothpick should come out clean or with a few crumbs).
Remove from oven (I even gently pressed in a few more chocolate chips at this point, just for looks) and let cool completely on a wire rack, then lift bars out using parchment paper and cut into squares. Store in an airtight container.
*This is 2 cups + 2 Tbsp
**White chocolate chips can be substituted but add them all at once rather then reserving some for the tops as white chocolate chips may brown if added to the top.
These can also be made in 13 by 9-inch pan just increase baking time.