As I’ve mentioned before, I am not a super big chocolate person, I definitely prefer vanilla! I decided to try to make something I’ve made before, but switch it up a little to fit my tastes better… blondies! Blondies follow the same recipe as brownies but without the cocoa powder, thus the blonde. The recipe I followed this week is a gluten free recipe which I have linked here, but I made some adjustments so it uses regular flour.

Recipe:

Cooking time: 25-30 minutes

Makes: 16 servings

Ingredients:

  • 1/2 cup softened butter
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips

Preparation:

  • Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 13 baking pan with cooking spray.
  • In a large mixing bowl or that of a stand mixer, add butter and both sugars. Mix on medium-high until light and fluffy.
  • Add the eggs and vanilla and mix just until combined.
  • Pour in 1 cup of flour, baking powder, and salt. Mix until no streaks of flour are left. add the remaining 1/2 cup of flour slowly until you reach the right texture.
  • Stir in the milk chocolate chips and white chocolate.
  • Spread the batter into the greased baking dish.
  • Bake in the oven for 25-30 minutes or until golden brown. Let cool before slicing.

Tips and Tricks:

  • The texture of the batter should be thicker than a normal brownie batter, not pourable. It should be a little more sticky than cookie dough, but still spreadable.
  • I used baking white chocolate that I cut up finely, but if you have white chocolate chips, use those instead!
  • The serving size can vary greatly depending on the size of blondies, so do what feels right to you!
  • To make the recipe gluten free, use 1 1/3 cup gluten-free flour, and gluten free baking powder.