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” 🙂
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
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.