When we have company, it's always important for me to learn all about the food that my guests love, as well as the food they might despise (or be allergic to, or have an intolerance for). I pride myself on knowing these details about my friends and family.
For the past two summers, our dear friend Tim has come to live with us. I can tell you that Tim hates bananas and loves barbecue chicken pizza. He hates mushrooms and sweet potatoes but loves hot black tea with sugar and an icy homemade horchata. He adores all things salmon and a good plate of chicken parmesan, but will most likely pass on the pork chops. And while, to my utter dismay, Tim doesn't really care for super-chocolatey things, he loves my s'mores cookies and, especially, these blondies.
The first time I made a batch of these, I asked Tim what kind of morsels he wanted me to use. Dark chocolate? White chocolate? He suggested I use both, half and half. And so I did. And they are the absolute best. I made them many, many times this last summer, always the same. They are rich and gooey and all kinds of brown-sugary. I have the recipe memorized and I can whip up the batter faster than it takes to preheat the oven to 350 degrees. It's a go-to recipe in this house -- quick and easy and reliable. One bowl prep and easy clean-up.
Now that Tim has returned to his home in California, I am reminded of him every time I make these. I hope you love the blondies as much as he does.
My Favorite Blondies
Makes 9 large bars
1/2 cup butter, melted
1 cup dark brown sugar
1 1/2 teaspoons vanilla
1 cup flour
1/4 teaspoon fine sea salt
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1. Preheat oven to 350 degrees. Grease a 9- by 9-inch square baking pan.
2. In a mixing bowl, stir together the melted butter, brown sugar, vanilla and egg. Add the flour and salt and mix until combined. Fold in the chocolate morsels. Spread the batter into the prepared pan. Bake in the preheated oven for 18-20 minutes, being careful not to over-bake (you want the top of the blondies to be set, but the interior to look just slightly underdone). Allow to cool 5-10 minutes before slicing and serving. Recipe adapted from Smitten Kitchen.
Note: This recipe is highly adaptable. Feel free to use any combination of morsels, nuts, toffee bits, etc. you like, adjusting them for occasion and season.