Do you love chocolate chip cookies? Do you also love rich chocolatey brownies? Now what if I told you that you can combine both and create BLONDIES! Blondies are sort of like brownies but are more chewy and the base is vanilla instead of chocolate. Now let us get into the recipe for the best blondies that you will ever bake. 

TIPS:

• DO NOT OVER MIX: When baking blondies it is important to not overmix the batter. When you over mix it, your blondies can become a bit dense or overall stiff. We want to keep the batter just mixed well enough to create a chewy and moist blondie.
• DO NOT OVERBAKE: This is just baking 101 at this point. When you over bake a blondie it will become a dry blondie and no one wants that. When baking the blondies, the middle should be a bit under baked because when they cool they will cook a little bit more. 

INGREDIENTS:

• 1 cup of unsalted butter (melted and cooled)
• 2 cups of brown sugar
• 2 eggs + 1 egg yolk (room temperature)
• 1 tablespoon of vanilla extract
• ½ teaspoon of baking powder
• ½ teaspoon of salt
• 2 cups of all purpose flour
• 1 cup of semisweet chocolate chips (optional)

INSTRUCTIONS:

1. Preheat the oven to 350 degrees Fahrenheit and line a 9 x 9 pan with parchment paper.
2. In a large bowl, whisk together the melted butter and sugar until combined. Then add in the eggs, egg yolk and vanilla extract and mix together.
3. In a separate bowl, stir in the baking powder, salt, and flour together. Then add mixture into wet ingredients and fold together until there are no clumps of flour. Then fold in some chocolate chips and remember not to overmix.
4. Pour batter into the pan and spread it evenly.
5. Bake for about 30 to 40 minutes or until blondies are golden brown at the edges and the middle has puffed up. 
6. Let the blondies cool and cut them into squares. Now enjoy!

There you have it, now you have a crispy and chewy blondie that you can bake whenever you want. Instead of semi sweet chocolate chips, you can mix in some white chocolate chips and add nuts if you want. This recipe was from the Broma Bakery website.