It’s the end of the school year and I wanted to make a tray of goodies for the ladies in the front office at our elementary school. I’ve had this recipe in my “to try” file for more years than I care to mention. I figured this goodie tray was the perfect opportunity to finally try it. I’m making them again this weekend for a Memorial Day potluck party in our neighborhood. They take no time at all to make and I know the kids will love them.

While these have more of a brownie texture, the are like a chocolate chip muffin cookie. You can use any type of chocolate chip you like in this recipe. I only had half a cup of semi-sweet chips so I used half a cup of milk chocolate chips. Any combination would be nice or use one type of chip. Butterscotch chips would be a nice change. Since the recipe only makes twelve you could double it for a larger group and make different variations. If you like nuts, add 3/4 cup of either walnuts or pecans.

Another serving idea would be a dollop of vanilla ice cream topped with chocolate syrup (or fudge), nuts, and sprinkles. A mini cookie sundae.

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Double Chocolate Blondies

Double chocolate blondes are a fun treat. Great to use as a base for a sundae too!

5 from 1 vote

Prep Time10

Cook Time20

Total Time30

Course: Desserts and Sweets

Cuisine: American

Servings: 12

Author: Ellen Folkman

Ingredients

1 cup all-purpouse flour
1 teaspoon baking powder
¼ teaspoon salt
1 stick unsalted butter
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips
½ cup milk chocolate chips
¾ cup chopped nuts walnuts or pecan, optional

Instructions

Preheat oven to 375° F. Lightly mist a 12-cup muffin tin with non-stick cooking spray. In a small bowl mix flour, baking powder and salt. Stir to combine.
Melt butter in a medium saucepan. Remove from heat and stir in brown sugar. Let cool slightly then stir in egg and butter until smooth. Stir in flour mixture and then chocolate chips and nuts (if using).
Portion out about ¼ cup of batter into each muffin cup. Smooth tops with the back of a spoon. Bake until just set, 15 - 17 minutes. Let cool completely in a pan on a wire rack. To remove from the pan, gently run the blade of a butter knife around the edge and lift out.