Blondes have more fun

I was having a sweet fix today, must be a week of them, having just made the Nutella cookies the other day.. so I made some Blondies. Blondies, if you have never made them, are simply brownies with a lighter batter and a more caramel or maple flavor, due to the brown sugar. Since I have a blonde and brunette kid I did not want to be biased towards them and I always make brownies so this time I paid homage to the blonde kid. Or at least that is my excuse so I could make them. I halved the batch since I had only about a third of a bag of Ghirardelli 60% cacao bittersweet chocolate chips left and that way I would not feel obligated to eat so many. If you have never tried the 60% chips, you should, they are bigger and flat and make any chocolate chip dish a million times better. They are my mom’s secret to her chocolate chip cookies and I think they make killer pancakes too. Oh by the way, I have no fleur de sel so I skipped that step, but if you do have it (click here to learn about this cool ingredient) the chocolate and salt together would taste amazing! I only picked this recipe because I wanted one with chocolate chips, not because I am a snooty French chef, lol. Anyhow if you are paying tribute to a blonde in your life or just have a wicked sweet tooth like I do, try this recipe out:

Fleur de Sel Chocolate Chip Blondies



Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray.

Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you’re adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes. (Creaming creates air pockets in the dough, and therefore these blondies have a light and delicate texture.)

Whisk your flour, baking soda and sea salt, if using, in a bowl. (Add the salt only if desired because there is plenty on top of the finished brownies.) Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Once the second egg is fully incorporated, add your vanilla. Turn your mixer down to low speed and slowly add the flour mixture. Once the dry ingredients are fully incorporated into the wet ingredients, add in all those chocolate chips. Your machine will seem to be struggling to mix in the chocolate chips because there are so many of them, but don’t turn it up, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into the prepared jelly roll. Evenly sprinkle the top of the dough with the fleur de sel.

Pop the blondies in the oven until they are golden brown on top and not wobbly in the center, 30 to 35 minutes. Allow the blondies to cool in the pan on a wire rack or on a dishtowel on your counter.

Cut the blondies, still in the pan, with a sharp knife into bars, about 48 pieces. Remove with a spatula and serve. (Store any leftovers in an airtight container for up to 1 week, but they will not last that long!)


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