Chocolate Blondies

Too few ratings

Agnieszka

Community Member

“I found this simple recipe in one of Martha Stewart’s cooking magazines. I modified it a little bit by adding less sugar to it. I hope you enjoy it!”

Difficulty

Easy 👌
15
min.
Preparation
30
min.
Baking
15
min.
Resting

Ingredients

Pieces:-10+
1 tsp Extra butter for pan
2 tbsp Breadcrumbs for pan
1 stick Unsalted butter
1¼ cups All- purpose flour
⅓ cup Honey
½ cup Light brown sugar
Large egg, lightly bitten
2 tsp Pure vanilla extract
1 pinch Coarse salt
4 oz Bittersweet chocolate chip
Metric
Imperial

Utensils

  • 8-inch square baking pan
  • Saucepan
  • Whisk
  • Bowl
  • Spatula
  • Knife
  • Airtight container for storage
  • Step 1/3

    • 1 tsp Extra butter for pan
    • 2 tbsp Breadcrumbs for pan
    • 8-inch square baking pan

    Preheat oven to 350F (180 Celsius). Butter and dust with breadcrumb an 8-inch baking pan tapping out excess.

  • Step 2/3

    • 1 stick Unsalted butter
    • 1¼ cups All- purpose flour
    • ⅓ cup Honey
    • ½ cup Light brown sugar
    • Large egg, lightly bitten
    • 2 tsp Pure vanilla extract
    • 1 pinch Coarse salt
    • 4 oz Bittersweet chocolate chip
    • Saucepan
    • Whisk
    • Bowl
    • Spatula

    Melt butter and honey in a saucepan. Stir in brown sugar, then transfer to a bowl. Stir in egg and vanilla extract, then flour and salt until combined. Let it cool for about 15min then stir in chocolate chips. Spread batter evenly in prepared pan.

  • Step 3/3

    • Knife
    • Airtight container for storage

    Bake until browned on edges, about 30 minutes. Let cool completely in pan and cut into squares. Blondies can be stored in an airtight container up to 3 days. Enjoy!