Brownies are hands down my favorite dessert to make for an easy, crazy delicious sugar fix. They please crowds, dry tears, and aid in creating that necessary layer of winter blubber. Normally I make my tried and true recipe I got from the Black Apple, with the edition of sea salt on top. Ever since this recipe entered my life years ago, it’s been bliss. But recently I’ve been craving blondies – brownies pale, caramel-y tasting cousin. If you’ve never had them they are essentially brownies without the chocolate and lots of brown sugar. As a kid my mom would make me bake them for her when I was in trouble. This is something I can laugh at in hindsight and store in my back pocket for future tweens and teenagers that may be in my life, but for a long time I couldn’t look at them due to overly dramatic teenage negative connotations. But I decided 15 years was enough space and gave them a go. But most of the recipes didn’t do it for me and involved a blender, which I think is pointless with brownies. So I thought, what if I used my classic brownie recipe but just turned it into blondies? What if blondies are kind of boring and need chocolate chips? What if you guys, what if?
Answer: delicious. I’ve tried them a few different ways and my favorite is using semi sweet chips as they melt into the batter and create a chocolate swirl, but you can also chop up hunks of a chocolate bar and get more chunk than swirl. Your choice. They are caramel-y, with bits of chocolate, and you will need to hide them from yourself.
Chocolate Swirl Blondies (Or chocolate chunk, if you want)
recipe base thanks to The Black Apple
You need: 1 medium sized pot, parchment (optional), and an 8″ sq. baking pan/dish
1 stick butter (8 tbsp)
1 1/2 C brown sugar
2 large eggs
1 1/4 C flour
Pinch salt + more for dusting
1 C semi sweet chocolate chips or chunks of chopped chocolate bar.
Preheat oven to 390 F (yes, that’s right). Melt butter in a medium pot over medium heat. I like to brown the butter, but it’s not entirely necessary. Remove from heat and let it cool slightly. Add brown sugar to the pot and mix well. Add eggs, flour, salt, and vanilla. Once well mixed, fold in your chocolate chips. Mix until the chocolate melts a bit and swirls in, but don’t overmix to entirely melt it. Pour into a buttered baking pan or a parchment-lined baking pan. Sprinkle the top evenly with sea salt or kosher salt. Bake for 20-25 minutes. They will be gooey and should rest, if you can help it, for at least an hour before you dive in. They will be even more delicious the next day. Store them covered at room temperature, preferably in an airtight container.