These are my mom's equivalent to chocolate chip cookies. They were a pantry staple at our house growing up, there was always a tray of them in the kitchen for us to snack on. Turns out, when I asked her about the recipe, she got it from her grandmother (my great-grandmother, Pauline Crocker) who always had a batch of these in her pantry when my mom was growing up.
The recipe is really simple and can easily be done in one bowl. I even used the opportunity to try out making a video for the recipe! A first for Broad & Hill!
The only thing I would say about the recipe is that it NEEDS to be baked in a metal pan. I've made them other times and had to use glass or ceramic baking dishes and for whatever reason, they came out cakey and not chewy. Also, you can divide it into two 8 x 8 pans (if you like the edge pieces) or you can use one 9 x 13 pan. If you are using the smaller pans, they should only need 15 minutes or less to be done. The bigger pan will need 35-40 minutes.
Pauline's Blondies
Ingredients:
- 2 1/4 cup packed dark brown sugar
- 2/3 cup butter, melted
- 3 eggs
- 2 2/3 cup flour
- 2 tsp baking soda
- 1 tsp salt
- 12 oz chocolate chips
- 1 cup chopped walnuts (optional - I don't use them, but my mom always does)
Preheat oven to 350° and grease and flour two 8 x 8 or one 9 x 13 metal baking pan, set aside.
Stir together the brown sugar and butter in a large mixing bowl until just combined.
One at a time, beat in the eggs, mixing well after each addition.
Add the flour, baking soda and salt. Mix well.
Stir in the chocolate chips and (optional) nuts.
Spread into prepared pans evenly. Bake smaller pans for 12-15 minutes and larger pan for 35-40 minutes. Top should be golden brown and a toothpick comes out clean. Don't over bake! Cool completely before cutting.