chocolate chip blondies

by ann

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How can sitting in a chair and staring at a computer for hours be so tiring? Studying is embarrassingly exhausting. It seems as if every time I talk to an old friend I’m telling them that I’m taking exams. Again? they ask. Yes, yes. AGAIN. Spring semester is too short so NINE finals are already upon us. The sweet flip side is that the first session of summer has only THREE classes. And only on Tuesdays and Thursdays!!! I will soon have time to do things normal people do! Like wear real clothes! So what I’m trying to say is that dental school has totally consumed my life.

Yesterday I was trying to burn as much details about composite versus amalgam into my brain that I was nursing a headache by mid-day. I said a prayer, put Taylor Swift on Pandora and started browning butter for blondies. Because, you know, that’s what you do hours before your first final.

chocolate chip blondies//
I recently found out what the difference between brownies and blondies are: blondies are made with vanilla instead of cocoa  and brown sugar instead of white sugar. The vanilla version of brownies! These blondies are chewy, more fudgy than cake-y and a bit denser than chocolate chip cookies. And don’t leave out browning the butter! It’s an extra step but it’s what gives the blondies that complex nutty flavor. Yum.

2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup butter, unsalted
1 3/4 cup brown sugar
2 eggs, beaten
2 tablespoons vanilla extract
1 1/4 cup semi-sweet chocolate chunks

Set oven to 350 degrees.
Butter a 9×13 baking pan. Line with parchment paper and butter parchment paper.

Over low heat, brown the butter. Just wait until the nice golden yellow bits are a caramel brown. Let cool for a few minutes before adding the brown sugar.

Sift flour, baking powder, baking soda, salt and cinnamon. Mix together. Add the butter-sugar mixture. Then add the eggs and vanilla extract. Mix well. Fold in half the chocolate chunks. The batter will be thick.

Pour into the pan and spread evenly. Sprinkle with remaining chocolate.

Bake for 25 minutes or until golden brown.

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