Loaded Chocolate Chip Blondies
Inspired by techniques from King Arthur Baking.
A big tray of brown sugar blondies packed with semisweet chocolate chips and optional nuts.
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Method
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Equipment
- 23 x 33 cm metal baking tin, lined with a baking-paper sling
- saucepan
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 224 kcal |
| Protein | 2.4 g |
| Carbohydrate | 31.4 g |
| of which sugars | 23.2 g |
| of which free sugars | 23 g |
| Fat | 11.1 g |
| of which saturates | 5.1 g |
| Fibre | 1.4 g |
| Salt | 0.24 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 24 servings
Blondie
- 115 g unsalted butter
- 400 g light brown soft sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla
- 3 g fine sea salt or table salt about ½ tsp
- 200 g plain flour
- 2 tsp baking powder
- 300 g semisweet chocolate chips
- 100 g pecans or walnuts, chopped optional
- 1
Prepare. Turn the oven to 180 °C (160 °C fan) and line the big rectangular tin with an overhanging sling.
- 2
Melt. Melt the butter in a saucepan, add the brown sugar and stir until smooth. Tip into a bowl and leave until lukewarm.
- 3
Batter. Beat in the eggs, vanilla and salt, then stir in the flour and baking powder. Fold in the chocolate chips and nuts.
- 4
Bake. Spread in the tin and bake 25-30 min, until golden brown and the centre no longer looks wet.
- 5
Cool. Cool fully in the tin; cut into 24.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
