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I have another quick and easy treat you can make, and if you cook a lot, you probably have all the ingredients at home.
Last week, my granddaughter and I spent a few lazy days together — playing, watching new episodes of the Netflix show “Spirit” and just hanging out before the start of school.
One evening, we wanted to bake something for a snack and decided on blondies. I had to explain to Sora what a blondie is. I told her it is sort of like a brownie without the cocoa, but it still has yummy chocolate.
I started with a basic blondie recipe from Better Homes and Gardens and made several changes, such as cutting back on the butter and adding white whole wheat flour. I decided to use chocolate chunks instead of chocolate chips. I didn’t include pecans because Sora doesn’t like them.
The recipe is very simple to make. The batter is mixed in the same saucepan you use to melt the butter. In just over 30 minutes, Sora and I were eating delicious blondies with warm, gooey chocolate. We both loved them; Sora told me they reminded her of a favorite chocolate chip pie we had made before.
This recipe is baked in a 13X9-inch baking dish, and it makes a lot of blondies, so we snacked on them for the next few days. Before eating, we’d cut a square and warm it in the microwave for 15 to 20 seconds — just long enough to soften the blondies a little and warm the chocolate. Is your mouth watering yet?
If you want to dress them up, make a chocolate glaze or frosting to go on top of the blondies. But they are so sweet and buttery, it’s really not necessary.
2 cups packed brown sugar, loosely packed
1 stick butter
2 teaspoons vanilla
1 cup all-purpose flour
1 cup white whole wheat flour*
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chocolate chunks (or chips)
Preheat oven to 350 degrees.
Prepare a 13X9-inch pan with baking spray.
In a medium saucepan, add brown sugar and butter and heat until butter melts. Stir constantly until smooth. Remove from burner and cool slightly before adding eggs and vanilla. Once combined, stir in flour, baking powder and baking soda until thoroughly mixed. Stir in chocolate chunks.
Pour batter into prepared pan and spread evenly.
Bake 25 to 30 minutes.
Cool in pan.
Adapted from Better Homes and Gardens
* I used 1 cup all-purpose flour and 1 cup white whole wheat flour; you can use 2 cups all-purpose if you prefer.