Classic Chocolate Chip Blondies

How do you get gorgeous, crackly tops when it comes to blondies? Mix in chocolate chips. Same goes for brownies. I don’t know how it works, but that’s the secret behind all that shiny, crackly goodness!
Wondering how to keep your blondies rich, chewy, fudgy, and not at all cake-like? I was too. Until I tried this recipe. The trick is keeping all the “fluff” (aka air) out of the batter. For starters, don’t use any leaveners like baking soda or baking powder. And don’t use an electric mixer or even whisk too vigorously by hand– both of these will create air bubbles within the batter that will poof up during baking creating a cake-like result. And last of all, don’t overbake! Only bake until the edges are just starting to turn brown and the top doesn’t look wet anymore.
Want to take these up a notch?! Add your favorite candies or chopped up candy bars. I’m dreaming of blondies stuffed with Reese’s, Snickers, and M&MS! Or serve them a la mode…



INGREDIENTS:

  • 1/2 cup butter , melted and slightly cooled
  • 1 cup brown sugar
  • 1 large egg, beaten
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • pinch of salt
  • 3/4 cup chocolate chips

DIRECTIONS:

  1. Preheat oven to 350ºF. Prepare an 8x8 baking dish by lightly coating with nonstick cooking spray and lining with parchment paper.
  2. Mix together first the butter and brown sugar; then mix in the beaten egg and the vanilla.
  3. ........................................

for full instruction please see : www.somethingswanky.com

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