Chocolate Chip Blondies
Yield: About 36 bars
Cook Time: 30 minutes
Tips: Nuts are optional. To create a chocolate swirl effect on top, simply leave openings between the teaspoonfuls of batter (see recipe).
Chocolate Chip Blondies are what chocolate chip cookies would taste like if they were transformed into a chewy cake-like bar. These chocolate chip cookie bars do not scrimp on the chocolate chips, and feature a center layer of chocolate syrup to boot! The batter for these cookie bars creates a wonderful balance between the chewiness of a chocolate chip cookie and the fluffiness of a chocolate chip cake, yet takes much less time to make.
This is simply because rather than scooping out one cookie at a time, you bake the entire batter in a baking pan, then cut it into bars. Easy!
The chocolate chip cookie bar batter is divided into two portions; the first of which is spread into a baking pan. This is where the chocolate syrup makes its entrance! The chocolate syrup is spread over the top of the bottom layer of the batter, then dollops of the second portion of batter are scooped over the top of the chocolate syrup. Depending on how the top layer settles while baking, you might end up with some pretty paisley effects from the chocolate syrup oozing up through the cracks of the dough dollops.
As with all cookie bar recipes, you can cut these Chocolate Chip Blondies into any size bars or squares. Just like chocolate chip cookies, these cookie bars taste best warm and fresh out of the oven. However, you can always reheat these bars briefly in the microwave (probably around 20 seconds or so) to help bring out that warm, chewy goodness again!
The chocolate chip cookie bar batter is divided into two portions; the first of which is spread into a baking pan. This is where the chocolate syrup makes its entrance! The chocolate syrup is spread over the top of the bottom layer of the batter, then dollops of the second portion of batter are scooped over the top of the chocolate syrup. Depending on how the top layer settles while baking, you might end up with some pretty paisley effects from the chocolate syrup oozing up through the cracks of the dough dollops.
As with all cookie bar recipes, you can cut these Chocolate Chip Blondies into any size bars or squares. Just like chocolate chip cookies, these cookie bars taste best warm and fresh out of the oven. However, you can always reheat these bars briefly in the microwave (probably around 20 seconds or so) to help bring out that warm, chewy goodness again!
Recipe▼
Ingredients
- 3/4 cup (1 1/2 sticks) butter
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups (12 oz.) semi-sweet chocolate chips
- 1/2 cup chocolate syrup
- 1/2 cup chopped nuts (optional)
Directions
Preheat oven to 350° F. Grease a 13-x-9-x2-inch baking pan (spread with butter or spray with nonstick cooking spray).
Add butter, granulated sugar and brown sugar to an electric mixer bowl and beat on medium speed until well-blended, stopping once during mixing to scrape sides and bottom of bowl to incorporate all ingredients.. Add eggs and vanilla and beat just until well-blended.
In a separate mixing bowl, whisk together flour, baking powder and salt. Add to the butter, sugar and egg mixture and mix on low speed until well-blended and smooth, stopping once during mixing to scrape sides and bottom of bowl to incorporate all ingredients. Remove bowl from electric mixer and manually stir in chocolate chips (and nuts, if using).
Divide the batter into 2 equal portions (each portion should measure to about 2 1/2 cups). Evenly spread one of the batter portions into the greased baking dish. Spoon chocolate syrup over the center of the top of the batter, while not allowing chocolate to spread to the sides of the baking pan. Evenly spread the chocolate syrup over the surface to within 1/2 inch of the edges (this will help to prevent the chocolte syrup from oozing out of the sides while baking). Drop teaspoonfuls of the remaining batter over the syrup to almost completely cover the surface. (Don't worry about the spaces in between the pieces of batter, as this might help to create a paisley effect during baking.)
Bake for 30 minutes, or until top has lightly browned and a toothpick inserted into center comes out clean. Cool completely in the pan on a wire rack, then cut into bars.
Add butter, granulated sugar and brown sugar to an electric mixer bowl and beat on medium speed until well-blended, stopping once during mixing to scrape sides and bottom of bowl to incorporate all ingredients.. Add eggs and vanilla and beat just until well-blended.
In a separate mixing bowl, whisk together flour, baking powder and salt. Add to the butter, sugar and egg mixture and mix on low speed until well-blended and smooth, stopping once during mixing to scrape sides and bottom of bowl to incorporate all ingredients. Remove bowl from electric mixer and manually stir in chocolate chips (and nuts, if using).
Divide the batter into 2 equal portions (each portion should measure to about 2 1/2 cups). Evenly spread one of the batter portions into the greased baking dish. Spoon chocolate syrup over the center of the top of the batter, while not allowing chocolate to spread to the sides of the baking pan. Evenly spread the chocolate syrup over the surface to within 1/2 inch of the edges (this will help to prevent the chocolte syrup from oozing out of the sides while baking). Drop teaspoonfuls of the remaining batter over the syrup to almost completely cover the surface. (Don't worry about the spaces in between the pieces of batter, as this might help to create a paisley effect during baking.)
Bake for 30 minutes, or until top has lightly browned and a toothpick inserted into center comes out clean. Cool completely in the pan on a wire rack, then cut into bars.
