Blondies: The Other Brownies.

Okay, okay, I know what you're thinking: "Chris, please! I haven't even gotten rid of those cookies yet, and now another recipe?" Yes, another one. After all, it's hot this time of year, and I've got to use up the bag of Ghirardelli chocolate chips before the remaining morsels of goodness melt. I know that I could just eat the rest of the chocolate chips--a viable option, for sure--but perhaps a more generous method is in order.

Enter blondies. While eerily similar to chocolate chip cookies, they are so much more: thick, sweet, rich chunks upon which the taste buds may feast. This recipe is one of the easiest I've ever baked, especially since it only dirties one bowl and uses melted butter. And you know what that means... no electric mixer! Woohoo! Kudos to Deb of Smitten Kitchen for pointing her loyal readers to this blondie recipe.

Making these goodies may be easy as sin, but by the end result, you would never know because the resultant blondies are just wonderful. I will warn you, though: because, unlike brownies, there is no chocolate to cut the sweetness of these treats, you may need a chaser of water. But hey, dessert is supposed to be sweet, so who's complaining? Not I. Enjoy! Oh, and by the way, blondies tend to dry out very quickly on the oven, so make sure to watch them carefully (to the point of paranoia) and to remove them when there are moist crumbs clinging to a toothpick so that the texture inside is perfect.

Blondies
Adapted from How to Cook Everything.
Serves 9 to 16.
1/2 cup butter, melted
1 cup light or dark brown sugar
1 egg
2 teaspoons vanilla
140 grams (1 cup) all-purpose flour
1/4 teaspoon salt
1 cup chocolate chips

** Preheat oven to 350 degrees F. **

1. Grease (with butter, shortening, or spray) an 8x8 in. pan.
2. In large bowl, combine butter and sugar until smooth.
3. Stir in egg and vanilla and mix well.
4. Gently stir in flour and salt until just incorporated.
5. Add chocolate chips and mix until evenly distributed throughout batter.
6. Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted in center comes out with moist crumbs attached.
7. Let cool completely on wire rack (if you can stand it) before cutting.