Chocolate Chip Blondies

During a recent conversation, I was surprised to learn that not everyone knows what Blondies are… I mean, Clafoutis, Lamington, Coyotas, or Mooncake I understand. But Blondies???… This led me to question if perhaps I know a little too much about desserts. But I digress… Naturally, I seized the opportunity to give (what I’m sure was) a riveting lecture on the topic of Blondies, and even baked up a tasty subject for them to “study” :-)

 

Chocolate Chip Blondies

 

One of my favorite things about Blondies, is their versatility. Unlike their chocolate sister, they are a wonderful canvas for all sorts of add-ins. Chocolate chips are a popular choice (like I’ve done here), but they can easily be switched for pecans to create a whole new flavour. White chocolate, broken up cookie pieces, chopped up candy bars, or even dried fruit each bring a new and exciting personality to these bars. Or leave the add-ins out and enjoy the simple deliciousness that brown sugar can bring to the table.

 

So, what do you think, Blondie or Brownie?

 

Chocolate Chip Blondies

 

Chocolate Chip Blondies

1 cup Margarine

2 1/2 cups Brown Sugar

1 tsp Cinnamon

1 tsp Salt

1 cup Plain Non-Dairy Yogurt (I used almond)

2 tbsp Instant Coffee Powder

2 tbsp Water

1 tbsp Vanilla Extract

1/2 tsp Baking Powder

3 1/2 cups All-Purpose Flour

1 1/2 cups Semi-Sweet Chocolate Chips

 

Preheat oven to 350°F and prepare a 9×11-inch baking pan (I lined mine with foil before greasing).

Stir together the coffee powder, water, and vanilla until the granules have dissolved. Set aside.

Beat together the margarine, sugar, cinnamon, and salt until thoroughly combined. Add yogurt and beat for 2 minutes. Beat in the coffee mixture and baking powder. Stir in the flour and then the chocolate chips.

Scrap batter into prepared pan, and smooth surface.

Bake for 35 – 40 minutes, until an inserted toothpick comes out clean. A few clingy crumbs are ok, but be careful to not over bake, better they are slightly under baked than over.

Allow to cool completely before removing from pan and slicing.

Makes 12 – 16 squares.

 

 

9 thoughts on “Chocolate Chip Blondies

    • Although I did stir in chocolate chips, the actual batter of a blondie does not contain chocolate or cocoa. They can be completely chocolate free… If that’s how you roll :-)

    • Thanks Angela :-) I may have left them in, just a tad, too long, but they still came out nice and moist. Next time I’ll be more careful so they’re a little more gooey.

  1. I’ve only attempted blondies once, and failed miserably. It seems I need to try your recipe because they look just like how I like them, thick and slightly chewy, mmmm.

    • Many of my attempts have resulted in failure (sorry, “learning experiences” :-)), and usually end up all gummy. This recipe though, was perfect! And you’re right, thick and slightly chewy (even though I almost screwed that up by over baking them!).

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