These blondies are amazing! They are easy to make, contain basic ingredients and are downright delicious. I should have removed them from the oven a few minutes earlier but I was so concerned with the middle of the pan being thoroughly cooked. But I think even if the middle of the pan were a bit doughy, I would have loved it. Mine were definitely still moist but near the edge it was a bit more dry...but still good. So if you are going to make these, and you want them to be super moist & chewy, then remove them from the oven BEFORE you think they should come out. They may seem doughy at first, especially in the middle but will set up nicely as they cool. And even though the salt is only lightly sprinkled on top, it's really noticable and adds a nice touch. I didn't measure my chocolate chips when I added them but I think I added more than called for. I added half milk chocolate & half semi sweet. It was a wonderful combination.
I would definitely make these again!
Enjoy!
Bake or Break
| 2 1/3 cups all-purpose flour 1 1/4 teaspoon baking soda pinch fine sea salt (optional) 1 cup butter, softened 1 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 3 cups semisweet chocolate chips 1 to 1 1/2 tablespoons fleur de sel Preheat oven to 375°. Grease a 9″x 13″ baking pan with butter or cooking spray. Whisk flour, baking soda, and pinch of salt. Set aside. Using an electric mixer, beat butter until light and fluffy. Gradually add both sugars and mix until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Gradually add flour mixture. Stir in chocolate chips. Spread dough into prepared pan. Sprinkle top of dough with fleur de sel. Bake 30-35 minutes, until center is set and top is golden brown. Cool completely in pan on wire rack before cutting into bars. |
No comments:
Post a Comment