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Chocolate Chip Blondies


I'm sure my readers have noticed that lately I've had a major sweet tooth. Pie. Cookies. And now blondies! I promise you all that this will soon come to an end. Mainly because, school is out!..which means I'll have more time on my hands..more time to cook full meals. Also because, I have realized that I've gained a few extra pounds. Eek! No more sweets for me. Not for a really long time.

Nonetheless, let's carry on with today's entry. So what exactly is a blondie? A blondie is accepted as a type of brownie--but not so much a brownie flavor. It's more like an identical cousin to the brownie..an identical, albino cousin.
I've had my fair share of blondie batches that just didnt come out right, but these..oh there were delicious. I wasn't able to let them cool down before I had to try them. Moist and chewy, these blondies will have you addicted from the first bite.

Blondies

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Ingredients:
3/4 cup unsalted butter (1-1/2 sticks), plus more for the preparing the pan
1 1/2 cups light brown sugar
2 large eggs, beaten
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour, plus more for preparing the pan
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt 
About 1/2 cup chocolate, butterscotch or white chocolate chips (optional) 

Directions:
Preheat the oven to 350 degrees F. Butter and flour 9 x 13-inch baking pan.
In a small sauce pan melt the butter. Put the light brown sugar in a large bowl, add the butter, and stir to combine. Cool to room temperature. Beat in the eggs and vanilla.
In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the wet ingredients, mixing just until a smooth batter is formed. If using the chips, stir them into the batter.
Transfer the batter to the prepared pan.

Bake until lightly browned and toothpick inserted in the center come out clean, about 20 minutes. *

I cooked them for around 30 min instead of just 20min because it was too undercooked for me.

Cool the blondies in the pan slightly before inverting them onto a cooling rack. Cool completely. Cut into squares and serve.

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