| Serves | 16 |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable |
| 1. | Preheat oven to 180°C (375°F). Grease and line a 20cm/8-inch square pan with baking paper, letting paper hang over two of the sides to help with removal later. (You could cut the paper to hang over all four sides, but I'm too lazy to ever do that. I mean, it would take, what, an extra twenty seconds? Pshaw.) | |
| 2. | Melt butter in a small saucepan over medium heat. If you dare (and you should dare, because it's extra delicious), brown the butter instead of just melting it. Pour butter into a large bowl and stir in sugar and salt. | |
| 3. | Add maple syrup, egg, and vanilla extract, whisking until combined. Next stir in the flour and baking soda, again until combined. Stir through the chocolate chips. | |
| 4. | Pour into prepared pan and bake for 25 - 30 minutes until a skewer inserted into middle comes out with just a touch of gooeyness. (It's far better to err on the side of slightly undercooked rather than overcooked when it comes to blondies and brownies.) | |
| 5. |
Cool completely in pan, then remove and cut into squares. Try not to spend the hour after the blondies have come out of the oven hovering over the pan, breathing in the heavenly aroma of goodness. But I won't blame you if you do. Waiting for the darn things to cool is hard.
Courtesy of: http://wayfaringchocolate.com/2014/01/11/maple-chocolate-chip-blondies/ |
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Dori Ross
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