January 23, 2013

In the Kitchen: Chocolate Chunk Blondies

There is almost nothing better than a warm chocolate chunk blondies. Whipping up a batch of blondies on a cold/snowy January day is the perfect fix for the winter blues. Now, we should all be sticking to our resolutions and be watching what we eat, but there is always a little wiggle room. The great thing about these blondies is that they stay moist, even days after you've made them. The key is to undercook them a little. This will make sure they stay nice and moist. These chocolate chunk blondies really hit the spot. Give them a try, you will not regret it. 

Chocolate Chunk Blondies
Adapted from Ina Garten

1 stick unsalted butter
1/2 cup light brown sugar
1/4 cup granulated sugar 
1 teaspoon vanilla extract 
1 large egg
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt 
1 cup chocolate chunks 

Preheat oven to 350 degrees. Grease and flour a 9 x 12 inch baking pan. 

In a bowl, beat butter and sugars until light and fully with an electric mixer, about 5 minutes. Add vanilla extract and egg and mix well. Remember to scrape down the bowl so the mixture is well combined. In a small bowl, sift flour, baking soda, and salt together. Slowly add flour mixture to butter mixture. Fold in chocolate chunks. 

Spread batter into pan and bake for 15 minutes. The mixture will be a little underdone. Store in the fridge. 



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