Chocolate Chip Blondies

Ever since I did the first batch of Butterscotch Blondies last year, I knew I had to try some other variations and Chocolate Chip Blondies were  the obvious choice! Browsing through the many (many) recipes I have bookmarked that haven’t yet made it to my Pinterest board or to my MacGourmet library, I found this one from Deb at the Smitten Kitchen. Her recipes are always on the dot and never disappoint.

What I absolutely love about it: an easy one bowl recipe and it’s easy to double. Try your own version! You can replace the Chocolate Chips for Butterscotch or Peanut Butter Chips, or dried Cranberries (or maybe a cranberries and raisins medley)? Or nuts? See, I’m already planing the next batch! Here are some suggestions from Deb (found on her site):

Further additions, use one or a combination of:

• ½ to 1 cup chopped nuts, toasting them first for even better flavor
• ½ to 1 cup chocolate chips
• ½ teaspoon mint extract in addition to or in place of the vanilla
• ½ cup mashed bananas
• ½ cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
• 2 tablespoons of espresso powder with the vanilla
• Stir ½ cup dried fruit, especially dried cherries, into the prepared batter
• Top with a vanilla butter cream or chocolate peanut butter cream frosting

Chocolate Chip Blondies

Recipe by Deb from Smitten Kitchen One 8″x8″ pan

Ingredients:

8 tablespoons butter, melted
1 cup brown sugar
1 large egg
1 teaspoon vanilla
Pinch salt
1 cup all-purpose flour
1 cup chocolate chips

Directions:

1. Preheat the oven at 350°F. Butter an 8×8 pan.
2. Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
3. Add salt, stir in flour. Mix in chocolate chips.
4. Pour into prepared pan. Bake for 20-25 minutes, or until set in the middle.
5. Cool on rack before cutting them.

© 2012 – 2013, The Foodies' Kitchen. All rights reserved.