It’s been quite a while since I last posted anything–you see, it’s A.P. season at my school, meaning that the homework has been piling up. I confess that I don’t usually spend too much time on homework; I’m a fast reader, and I don’t always do my homework extremely thoroughly (I would rather be reading. Or cooking). But even I have begun to feel the strain, just a bit.
Excuses aside, I have been baking. Yesterday, for example, it was my family’s responsibility to provide snacks for my brother’s tennis team. If you have any experience with high school boys, you’ll know that they eat a lot–especially after playing tennis for hours. So I needed something really rich.
These blondies (that is, “blond brownies”–I did not make the name up, I swear) were perfect for the occasion. Dense and moist, with the perfect blend of chocolate and cookie, they proved to be a success. We sent them along with some turkey-bacon-aioli sandwiches on fresh buns, courtesy of my dad. My brother tells me that everything received lots of compliments, all made in unintelligible tennis slang.
- 2 3/4 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cups butter
- 2 cups brown sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 1/4 cups chocolate chips
Preheat the oven to 350 degrees. In a bowl, stir together the flour, baking powder and salt. Set aside. In a large bowl, cream the butter and sugar till fluffy. Add the eggs, one at a time, then the vanilla.
Stir in the flour mixture till just combined, then add the chocolate chips and mix thoroughly (I do this part by hand). Spread the batter in a buttered 13 by 9 inch pan, and bake 30ish minutes (do not overbake. It will seem a little doughy, but it settles as it cools). Enjoy!