Ingredients and Equipment
Butter – I recommend real butter for all baking. If you need to substitute a plant-based butter for dietary purposes, feel free. I’ve never tried that, but I think it should work just fine! Brown Sugar- This recipe uses all brown sugar and no white sugar for a moist, chewy texture. Eggs – Use large or extra large eggs. Vanilla Extract – Pure or imitation vanilla extract works great. Flour – Use all purpose white flour. Weighing the flour will give you the most accurate measurement. If you use measuring cups, lightly scoop flour and spoon into cups before leveling with a knife. Chips – As stated before, feel free to use any combination of chips you like! Flaky Sea Salt – This step is optional, but I really love finishing off my blondies with a light sprinkle of flaky salt. It balances the sweetness and adds a complexity to the overall flavor.
Instructions
This recipe calls for equal parts chocolate chips (I always use semisweet or dark in baking recipes to balance the sweetness), white chocolate chips, and peanut butter chips, but you can use any ratio of any combination you like, including simply a standard bag of chocolate chips only!
How should I store blondies? Store in an airtight container at room temperature for up to a few days. Can these be frozen? Yes! Baked goods like cookies and blondies freeze well. Let them cool completely and then wrap well and store in the freezer for up to 3 months.
