When I was looking for the perfect blondie, I went to the source on all things chocolate chipified: my good friend and fellow baker Dede Wilson, author of A Baker’s Field Guide to Chocolate Chip Cookies. I knew she’d come through with a killer recipe, and boy, did she ever.
Recipe information
Yield
makes 12 blondies
Ingredients
1
1
1
1
1
1
1
1
2
2
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350°F (175°C).
Step 2
Butter an 8-inch (20-cm) square pan and cut a square of parchment or wax paper to fit the bottom.
Step 3
Melt the butter in a medium saucepan, then let it cool to room temperature.
Step 4
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Stir the brown sugar and vanilla into the melted butter, then stir in the egg.
Step 5
Stir the melted butter mixture into the dry ingredients, then fold in the chocolate chips and nuts.
Step 6
Scrape the batter into the prepared pan. Smooth the top and bake for 30 minutes, until slightly puffed in the center. Remove from the oven and let cool completely.
Step 7
Serve topped with ice cream and sauce.
Storage
Step 8
Wrap the pan with foil and store at room temperature. They will keep for up to 3 days.