Chocolate Chip Blondies
 
Cook time
Total time
 
Adapted from Ina Garten found in the Barefoot Contessa Foolproof cookbook.
Author:
Serves: 6-8
Ingredients
  • 2 sticks (1 cup) unsalted butter, room temperature
  • ¾ cup *organic soft whole cane sugar (see note)
  • ½ cup light brown sugar
  • ¼ white granulated sugar
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ¼ cup finely chopped pecans
  • 1¼ cup semisweet chocolate chips, (1/4 cup separated for topping)
Instructions
  1. Preheat oven to 350. Grease an 8 x 8 square pan.
  2. In a large bowl or stand mixture, cream together the butter and sugars until light and fluffy. While mixing, add the eggs one at a time and the vanilla. Scrape down the bowl.
  3. In another bowl, sift together the flour, baking soda, and salt. Add the flour mixture to the butter mixture. Mix well. Fold in 1 cup of the chocolate chips and pecans.
  4. Bake for 40-45 minutes or until a toothpick comes out clean. As soon as removing from the oven, sprinkle the remaining ¼ cup of bittersweet chocolate chips on top. Allow to cool and serve.
Notes
If you can't find organic soft whole cane sugar, substitute light brown sugar. Total brown sugar will be 1 and ¼ cup. Reducing the white sugar gives the blondies a more caramelized deeper flavor with a chewy inside and a slightly crispy exterior.
Recipe by Cooks and Kid at https://cooksandkid.com/chocolate-chip-blondies/