Loaded Gooey Chocolate Blondies

i looooooove to bake blondies. i love to eat them also. but surprisingly a lot of people don’t really know what blondies are, which makes me sad because they are a staple in my house!!! for those who don’t know blondies are cookies in bar form. so basically like a brownie…but a cookie….so it’s kinda the best thing ever, ya feel?!

i made this batch of blondies with the last of my brown sugar so I had to bank on the recipe working. AND IT DID. also only have 2 cups of flour left so no more baking until corona-gate is over. *crying even though self distancing is 10000000% necessary to help mitigate the spread of covid*

any who if you find yourself with nothing to do (lol) and have enough supplies for some baking I HIGHLY recommend making these. they’re so so good and gooey and chocolatey and addicting. plus no one is gonna judge you if you eat the whole pan!!!!!

 

also I used some random chocolate assortments in this recipe because I raided our pantry and that’s what I came up with. you don’t need to follow what I did chocolate wise. use 2 cups of your favorite type of chocolate chip and some extra to sprinkle on top!

Ingredients:

2 sticks unsalted butter (melted)

2 cups brown sugar

1/4 cup cane sugar

2 eggs (room temperature)

3 tsp vanilla

2 cups flour (spoon and leveled)

1 tsp baking powder

1/2 tsp salt

2 bars Hershey’s milk chocolate bars (chopped)

1/2 cup dark chocolate chunks

1/2 cup semi-sweet chocolate chips

1/2 cup Reese’s Pieces

1/4 cup rainbow sprinkles (because why not)

Preheat your oven to 350º and line a 9×9 inch pan with parchment paper.

In a stand mixer beat the melted butter and sugars together on medium speed for about 90 seconds or until combined. Beat in eggs and vanilla. Slowly beat in the flour, baking powder, and salt. Scrape down the bowl as needed. Mix in the chocolate. Transfer the dough to the 9×9 inch pan and evenly distribute. The dough is thick and slightly sticky so use your hands/fingers if a spatula isn’t working well. Bake for 30-35 minutes. The top will be golden brown and the middle will *just* be set. Let cool for 10 minutes and then transfer to the fridge to cool for 3 hours. I know that seems like a long time but you’re very slightly under baking these bars so allowing them to cool also allows them to set a bit more and are easier to cut. enjoy 🙂



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