Neighbor Blondies
We wanted to bring baked goodies to our neighbors in Sausalito, Nancy & Hal and Lynn & Fred. Blondies are as universally likable as chocolate chip cookies, yet even easier, faster, and use minimal equipment to make. I also love freezing the leftovers to eat cold. It’s essentially a frozen cookie bar and keeps for months.
Ingredients
1 bar (8 Tbsp) unsalted butter
1 cup dark or light brown sugar, lightly packed
1 large egg at room temperature
1 tsp vanilla extract
¼ teaspoon almond extract, optional
¼ rounded teaspoon fine sea salt
1 cup all-purpose flour, leveled
1 tsp cornstarch
1 and 1/4 cup chocolate chips - I mixed Guittard Akoma extra semisweet organic 55% dark chocolate chips and milk chocolate chips
Instructions
Preheat the oven to 350 F. Butter and line an 8x8-inch metal pan with parchment paper.
Melt the butter
Whisk the warm butter into the brown sugar until blended. Set aside for a few minutes to cool.
Add the egg, vanilla, almond extract, and salt when the sugar butter mixture is no longer hot enough to scramble the egg
Add the flour, one half at a time. Gently fold it into the batter until you no longer see streaks of flour. It will be quite thick, much closer to a dough than a batter
Stir in the chocolate chips
Spread the blondie batter evenly in the pan. It’s thick, so you can’t pour it in like a liquid batter.
Bake 20-30 minutes, until the edges are dry and the middle looks shiny. It shouldn't be liquidy or jiggle in the center
Cool to room temperature before removing from the pan, allowing them to set in the middle. I like to cut them into 9 squares so each blondie is fairly sizable. Enjoy warm with milk or ice cream. And then enjoy cold too (:
