This recipe comes to me from Chef Christine of The Kitchen Studio Frederick. My son and I have taken several cooking classes at TKS and my son did camps there for several years. Christine is well-known for her chocolate chips and blondies as well as all her other amazing dishes!
by Chef Christine
1/2 cup unsalted butter, melted
1 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup chopped walnuts (optional, but they're delicious!)
Preheat oven to 350-degrees. Spray an 8" x 8" pan with non-stick cooking spray. Tear a piece of foil approximately 18" long, then fold to fit bottom of pan, leaving excess hang over opposite sides to form a sling. Spray foil lightly with non-stick spray.
Place melted butter, brown sugar, egg, and vanilla in a large bowl and stir to combine. Place the flour, baking powder, baking soda, and salt into the bowl, and stir well to combine (it will seem a bit dry, but just keep stirring until it is all just combined). Add chocolate chips and walnuts, then stir to combine again. Spread batter in pan and bake for 23-25 minutes, until center no longer jiggles when shaken, and edges are puffed and beginning to brown.
Remove pan from oven and place on a cooling rack for 10 minutes. Use sling to remove Blondies from pan and place on rack to cool completely before cutting.
The Creative Cook