 Chocolate Chip Blondies in an 8 x 8 pan are classic small batch baking. Blondies are more fun. Less serious than brownies. More satisfying than cookies. What is the difference between Chocolate Chip Blondies and Chocolate Chip Cookies? Blondies are denser than cake and softer than cookies. Chocolate Chip Blondies have less flour than chocolate chip cookies. Chocolate Chip Blondies use light brown sugar, while chocolate chip cookies use granulated sugar and dark brown sugar. Blondies vs. Brownies The Chocolate Chip Blondie is the best of both worlds. You get a bit of chocolate with the mellow butterscotch flavor of brown sugar. Blondies, like brownies, are a quick, one bowl recipe. The brownie may be more well-known, but the blondie (which was created a decade before the brownie) is just as easy to make and just as tasty to eat. Chocolate Chip Blondies Video Chocolate Chip Blondies Ingredients for 8 x 8 Pan
How to Make the Chocolate Chip Blondies (8 rectangles or 16 squares) Preheat oven to 350 degrees Fahrenheit.  Line an 8-inch x 8-inch pan with parchment paper with paper extending up the sides of the pan, so you can pull out the Chocolate Chip Blondies more easily later.  In a large bowl, mix the melted and cooled butter, brown sugar, egg, and vanilla on low speed for one minute. Brown sugar stuck together? Why cool the melted butter? You don’t want to mix warm butter and cold egg. You’ll just get scrambled egg. Add flour, baking powder, and salt into the butter mixture. Use a large spatula to mix until just combined. Don’t have an 1/8 teaspoon for the salt? No worries. Measure the salt using a 1/4 teaspoon and pour some of the salt back into the shaker.  Add the chocolate chips to this mixture and fold gently. How do you fold gently? Move your spatula through the mixture and gently fold the bottom over the top.  Scoop the batter into the 8 x 8 pan and smooth into an even layer. The parchment paper may slide a bit. That’s OK. Use the spatula or the back of a small spoon to spread the batter into an even layer. Bake for 25 to 30 minutes on the middle rack in the oven. At 25 minutes, test doneness by inserting a toothpick or cake tester in the center. The toothpick or cake tester should come out with just a few crumbs.  Cool completely in the pan on a wire rack. To make it even easier to cut (especially on a warm day): After cooled completely in the pan, continue to cool by chilling the Chocolate Chip Blondies in the refrigerator. Place aluminum foil tightly over the pan and place in the refrigerator for 45 minutes.  Use the parchment paper sides to lift the Chocolate Chip Blondies carefully out of the pan.  With a dough scraper or a large knife, try to cut down (instead of a sawing motion) to slice cleanly into 8 rectangles or 16 squares. Unless serving immediately, store in an airtight container either in the refrigerator or at room temperature for up to 3 days. Chocolate Chip Blondies in 8 rectangles or 16 squares? You decide.  Want to try different shapes? Use a cookie cutter to cut Chocolate Chip Blondies!   See more Recipes to Bake: Chocolate Marshmallow Pies Blackberry Lemon Cake Banana Chocolate Chip Muffins Mini Chocolate Tarts Wild Blueberry Muffins Raspberry Buttermilk Cake  Comments are closed.
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