DARK CHOCOLATE BLONDIES
Temperatures are dropping, leaves are starting to change, and my chunky sweaters are coming out of storage — must be the beginning of fall! I haven't really been feeling in the pumpkin mood yet (I know, who even am I?), but I'm definitely in the mood to bake.
I've been craving chocolate so badly, but wanted something a little different. Something that would take less than half an hour to make. Something thick and satisfying that would travel well. I'm taking half this batch home for my parents, since I'm headed to their neck of the woods to trade in my old car! Helloooo, beautiful Acura. So long, old Nissan from the beginning of college! Mama's ready to be back in the SUV world.
These blondies are the best because you probably have everything in your pantry right now. Chocolate chips? Check. Brown sugar? Check. Vanilla? Obviously. Flour? More than likely. All you need besides those staples is butter and eggs. And sea salt.
You don't even need a mixer! I whipped this whole concoction up with a rubber spatula. One bowl, one pan, one utensil. What could be easier?
1 stick butter, melted (use unsalted. i only had salted butter on hand, so i omitted salt later on)
1 cup dark brown sugar
1 large egg plus 1 egg yolk
1 tsp vanilla
pinch salt (omit if you screwed up and are using salted butter)
1 cup all-purpose flour
3/4 cup dark chocolate chips or chocolate chunks
sea salt, for sprinkling
1. preheat oven to 350ºF. line an 8x8 pan with foil and spray.
2. in a large bowl, combine butter and sugar. add egg, egg yolk, and vanilla. stir until combined. stir in salt and flour, then mix in 3/4 of the chocolate chips.
3. pour batter into preparedc pan. sprinkle with the rest of the chocolate chips and slightly press into the batter.
4. bake 25 minutes. you want the blondies to be basically set and browning on the edges. sprinkle with salt, let cool, and serve.