Blondies are down-to-earth bar cookies, made from a simple batter whose ingredients you probably already have on hand. Good bakers sometimes overlook these plain confections in favor of something more complicated. A blondie isn’t just a paler cousin of the brownie. With a decent amount of chopped bittersweet chocolate, a blondie has depth and the chunks contrast nicely with brown sugar. The batter, which is mixed in a bowl with a spoon (no mixer!), begins with melted butter, so you are guaranteed moist, chewy squares.
|Butter (for the pan)|
|8||tablespoons (1 stick) unsalted butter, cut into chunks|
|1 1/4||cups light brown sugar|
|1/2||teaspoon baking powder|
|1/4||teaspoon baking soda|
|2||eggs, lightly beaten|
|2 1/4||teaspoons vanilla extract|
|1 1/3||cups chopped bittersweet chocolate|
1. Set the oven at 350 degrees. Butter a 9-inch square baking pan.
2. In a saucepan over medium heat, melt the butter. Remove the pan from the heat. Stir in the sugar. Set aside for 5 minutes.
3. Meanwhile, in a large bowl, whisk together the flour, baking powder, baking soda, and salt to blend them.
4. Stir the eggs and vanilla into the butter mixture. Stir in the flour mixture. With a large metal spoon, stir in the chocolate.
5. Transfer the batter to the baking pan, spreading it evenly and smoothing the top. Bake the blondies for 25 to 30 minutes or until the top is just set. Transfer the pan to a wire rack to cool completely.
6. Cut the mixture into quarters. Cut each quarter into 4 squares. Use a small offset spatula to remove the pieces from the pan. Store in an airtight container for up to 3 days.