Chocolate Chip Blondies

     I'm the proud mama of Grace, who is currently 12 weeks.  She was a surprise baby...not in the sense of "I Didn't Know I Was Pregnant"  but, I don't know if we're having a boy or a girl.  I, however, kept on having an inclination that we were having a girl since I kept on craving chocolate.  I kept a bag of Ghirardelli chocolate chips in the freezer to satisfy my "I need chocolate NOW craving." Turns out, I was right. I decided to whip this batch of blondies to enjoy my chocolate in a different way.  The blondies hit the spot and are a cross between a chocolate chip cookie and brownies.  I especially like the end pieces that got a bit crispy/caramelized.  YUM!

Chocolate Chip Blondies

Makes 16 squares

Ingredients:

1 stick unsalted butter, melted

½ cup light brown sugar, packed

1/3 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 cup all-purpose flour, spooned and leveled

½ tsp salt

½ cup milk chocolate chips

½ cup semi-sweet chocolate chips

Non-stick cooking spray

Utensils:

8-inch square baking pan

Parchment paper

Large bowl

Whisk

Directions:

            Preheat oven to 350 degrees.  Spray 8 inch square baking pan with non-stick spray; line pan with parchment paper, leaving a little bit of an overhang on two sides (to lift it out).  Spray the paper.

            In a large bowl whisk the melted butter and sugars until smooth.  Whisk in egg and vanilla.  Add flour and salt and mix until incorporated (don’t overmix).  Fold in chocolate chips.  Transfer batter to prepared pan and smooth the top with back of spoon.

            Bake until top is golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes.  Remove pan from oven and let cool.  Using parchment paper “handles”, lift out from pan and transfer to cutting board.  Cut into 16 squares.