If you follow Euna Mae's or me on social media, you've no doubt seen these blondies. Like, two days in a row. I
made a 9x13 baker of these bars for my family on Super Bowl Sunday.
Then with a snow day and 17 teenagers at my house on Monday, I made a
double batch in a baker's half-sheet pan. The first batch I served
cooled at room temperature; the second batch, I served warm. And the
verdict is in: both are divine.
These blondies have been so in-your-face on social media that I'm getting texts, messages, and Facebook posts like this:
"These blondies of yours have caused quite a stir! And it seems every
time someone comments on one of your blondie pictures they show up again
in my feed. It's messing with my head- one can only resist temptation
for so long!" - Nancy Bunch
The wait is over. Here's the recipe and the low-down on these unbelievably, buttery, brown-sugary, chocolatey, bars!
First, let's clear up the definition of a blondie. When it boils down to it, it's basically a blonde version of a brownie. A blondie is minus the cocoa powder that makes brownie batter brown, but it is heavy on butter and brown sugar instead. Blondies can have nuts, chocolate or white chocolate chips stirred into them. This particular recipe has two varieties of chocolate chips in them plus optional walnuts...which, in my opinion, shouldn't be optional because they're so fabulous.
I've
had blondies in the past that were too dry or too cakey. So I've
steered away from them for years because of my bad experiences. But
listen to me: these are buttery and moist, and there's not a dry bone in
its body. {I realize that idiom doesn't appropriately suit a blondie
reference, but y'all know what I mean.} The only part of this blondie
bar that isn't tender is around the edges where the dough gets
crisp-just-right like the best chocolate chip cookie ever. My
sister-in-law texted me that she was eating her way around the edges of
the whole pan!
Maybe the best news of all - you probably have every ingredient in your fridge and pantry to make these today. Run, don't walk. And get your sticks of butter on the counter to soften right. now.
{makes one 9x13 baker}
2 sticks of unsalted butter, softened at room temperature
1 cup light brown sugar, packed
1/2 cup sugar
2 teaspoons good vanilla extract
2 large eggs, room temperature*
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
a scant 1/2 teaspoon cinnamon
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
Preheat the oven to 350 degrees. Spray a 9x13 baker with baking spray.
In a medium mixing bowl preferably with a pour spout, combine the flour, baking soda, sea salt, and cinnamon. Whisk together to combine. Set aside.
If you're using salted butter, reduce the sea salt by a little to compensate.
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, packed brown sugar, and sugar on low speed at first to incorporate; then cream at high speed for a few minutes. It should be light and fluffy. Scrap down sides as needed. Reduce the speed to low, and add the vanilla and one egg at a time, mixing until combined. With the mixer still on low, add the flour mixture a little at a time. If you have a bowl shield, use it to avoid a flour cloud! Mix until incorporated. You'll have more of a dough than a batter. Using a heavy wood spoon or utensil, stir in chips and nuts by hand.
Spread dough in the prepared baker, and bake in the center of the oven for 29 minutes. No more, no less. Remove from oven and allow to cool at least 10 minutes before cutting into squares.
