Blondies, with chocolate chips
Have you ever taken a bite of a chocolate brownie and thought, (chocolate lovers shield your eyes!) hm, this tastes a bit too rich for me? I have.
So, on a particularly cold Saturday in the Finnish summer, I decided to make some blondies, as seen on the smitten kitchen. These blondies taste like a giant, soft chocolate chip cookie with a hint of banana (but no crumbs). A perfect no-fuss treat.
Now, if you don't use any raising agent in the batter, they will come out a bit dense, so I used a bit of baking soda. But if dense is your thing, go right ahead and skip it. It will yield a thin blondie bar, though.
Blondies with chocolate chips (and half a banana)
slightly adapted from the smitten kitchen
Baking and prep time total: 40 minutes
- 125 grams (1 cup) of (regular white) flour
- 115 grams (1 stick, 4 ounces or 8 tablespoons) of butter, melted
- 100-150 grams (less than 1 cup) of brown sugar
- 1 teaspoon vanilla or almond extract
- 1 large egg
- a handful of chocolate chips
- pinch of salt (if your butter is unsalted)
- pinch of baking soda
- a mashed banana
- chopped toasted walnuts (or your choice)
- dried fruit like cranberries if you're into that sort of thing
- mint extract, espresso powder, or your favorite brandy (1 teaspoon)
Preheat your oven* to 180°C (350° F), and butter the baking tin (I used a small square one) or line it with parchment paper.
Baking time: 20 minutes
I changed the sugar quantity from the original recipe because I think 100 grams of sugar is quite enough for such a small cake, especially if you're using milk chocolate chips and banana.
1. Melt the butter. You can melt it for 20 seconds in the microwave, or melt it in a small saucepan on the stove. In a medium mixing bowl, mix the melted butter with the sugar. A regular, small hand mixer will do.
2. Beat in the egg and vanilla.
3. Add the flour, salt and baking soda.
4. Mix in the chocolate chips, banana or nuts (or whatever else you are using). Place the mixture in the prepared baking tin.
It will look something like this.
Place the tin on the rack in the center of the oven. Let it bake for 20-22 minutes (it's always better for it to be slightly wet in the middle than dry and tough, so take it out earlier, it will continue cooking in the tin - using baking parchment will prevent this from happening).
Once it's out of it oven, slice into bars or squares and enjoy!
To anyone confused about why all baking recipes require you to preheat the oven, it's because some ovens take longer to heat up than others, and so, if your oven is already at the correct temperature when you put the food in the oven, it not only cooks evenly but also guarantees the amount of time it was in there is right!
Recommended preheating time for ovens: 20 minutes