Have you ever had a blondie? I used to think they sounded overly sweet and gross until I tried baking them a few years ago and found out that they’re actually a hybrid of a chocolate chip cookie and a brownie!
Blondies are incredibly easy to make. Like brownies, they are pretty much one bowl and unlike chocolate chip cookies, they don’t require any chilling time before baking so you can put together the batter in less time than it takes to preheat your oven! Because I like my Next Level Chocolate Chip Cookies that are made with brown butter so much, I decided to play around with a blondie recipe from my America’s Test Kitchen cookbook to see if I could improve them and I’m so glad I did!
My chocolate chip cookie recipe uses brown butter, which gives them a wonderful depth of flavour so I used that as a jumping-off point for the recipe. I also increased the vanilla a bit to the same level that I have in my batch of cookies. I baked them in the 9X13 inch pan that was called for in the recipe then tested them over the next few days to see how they were the first day and how they were on subsequent days.
First, I found they were a bit thin when baked in the 9×13 inch pan. They came together like brownies but were the thickness of regular cookies. They were a bit fudgy in the centre, but after a day or two they dried out. I decide to bake them again in my 9×9 inch brownie pan to see how they were when baked a bit thicker. I also decided to sprinkle them with a bit of coarse sea salt because I love a bit of salt on my cookies. I baked them for longer since they were thicker. I wasn’t exactly sure how long to bake them but decided to go until the top felt firm to the touch.
These blondies were so much better! They were nice and crisp on the outside but so fudgy and gooey on the inside. Even after a couple of days, the centre had not dried out. If you want a fantastic chocolate chip cookie flavour with much less work this is the recipe for you!
- Preheat your oven to 350F/180C. Line a 9x9 inch square pan with a sheet of parchment paper for easier removal of the blondies after they bake (optional.) Grease the pan and parchment paper.
- In a medium saucepan over medium heat, melt the butter. Stir constantly with a spatula until the butter solids turn a nutty brown colour. Transfer to a bowl and let cool slightly
- In a small bowl, combine the flour, baking powder and salt. Set aside.
- In a large bowl, combine the brown sugar, eggs, cooled butter and vanilla extract.
- Add the flour mixture and mix with a spatula until well combined.
- Add the chocolate chips and stir to combine. Transfer the mixture to your prepared pan and smooth with a spatula. Sprinkle the top with coarse sea salt (optional.)
- Bake until the top is firm, about 25-28 minutes. Let cool to lukewarm before removing from the pan and slicing.