Bombshell Blondies ((or Double Chocolate Salted Blondies))
This is one of those recipes that can be called so many things and, although all of the names are pretty great, none of them compare to the utter amazingness of that first bite. Chocolate chunks mixed with a salty, brown sugar-rich dense, chewy, moist, cakey — brownie-like cookie bar is a real threat to your pant’s size. Trust me.
I came up with this specific recipe by tweaking my favorite brownie recipe. You can read all about my love for brownies HERE and, in turn, get ahold of ((in my humble opinion)) the very best brownie recipe you will ever find.
I have a brownie philosophy, and it also applies to blondies ((for certain baking truths transcend color, right?)). My philosophy is simple, some may even say “humble” but — once you do as I say, you will be changed. Or at least your brownies ((and blondies)) will be — and that is a good thing.
- Less butter & more flour.
- Don’t over stir. And by “Don’t”, I mean DO NOT. Do not over stir, leave some visible flour.
- And Last :: Can you ever really have too much chocolate?? Yes – you can if you have picked a cheap-o, low-grade chocolate. In other words, buy good chocolate — and a lot of it.
Okay, so now that we have talked philosophy, let’s talk blondies. “Blondie” happens to be the name I call my third boy – because, out of my entire brown-haired herd, he is my lone golden-haired love.
He is a treasure.
Read all about our “Trip of a Lifetime”, if you need a really good story about doing hard things with joy. It isn’t the really written story that’s the good part – but the actual events. You can read about the trip of a lifetime Shep ((Blondie)) and I took HERE. Well, read it while eating a batch of blondies!
When I pulled these lovelies out of the oven, the herd asked me — what are those?!, almost as if I had committed some sort of brownie-making sin. “Blondies — They are BLONDIES — like brownies but with no cocoa powder”, I answered defensively. They still looked at me in bewilderment but the smells coming from the oven confused them into trusting me.
Then, my Blondie got a squirrelly smile on his face. “Your making this up! What are they really called?!” After I convinced him that not only did I not name these after him — didn’t even make them up — they are a “real thing”, he got a little sad look on his face — “Why haven’t you ever made these for me before??”. Hmmm, because I was too busy making brownies?? oops.
- Melted butter ((just under 1 stick))
- hand-chopped Belgian chocolate ((I used milk & dark))
- Mostly golden-brown sugar ((makes them chewy))
- A bit of cane sugar ((adds a lovely crunch to the edges))
- One scant teaspoon of josher salt
- and what remains are the usual suspects ::
- flour (a little more than you might think)
- 2 eggs
- vanilla
Before adding the chocolate & flour, whisk all remaining ingredients together until smooth.
Now – swap your whisk for a rubber spatula and gently fold in the flour & chocolate chunks.
When no large pockets of flout remain – stop mixing. You definitely want to see streaks of flour.
Those streaks are a promise of GOOD things to come.
I spread the batter into a parchment-lined & buttered 10″ x 6¼ x 2¾” oblong ((vintage)) glass baking dish. This size is unusual ((I know)) & required a 45 minute baking time @ 350°. If you have a 7″ x 9″ or an 8″ x 8″ — reduce the time to between 30-35 minutes.
A toothpick-test is necessary to ensure doneness in the center. You want gooey but firm. Once you accomplish texture/doneness perfection, make note of the time. Documenting that tiny detail will make future blondie baking efforts a breeze!
Which may or may not be good, if you know what I mean.
I made the kiddos wait while I photographed and tasted. Hey it’s all fun & games until momma’s writing a recipe! Well, the kids drooled and waited, and were finally permitted to taste the blondies — and the pan was empty in under 10 minutes. The double chocolate was still oozy and the extra salt was ((strangely)) the icing on the cake. So very good. I mean VERY GOOD. A pure BOMBSHELL.
Hmm, seems like a good day for a batch of Bombshell Blondies – don’t you agree?
- 7 T melted butter -- I use salted
- 1/2 c pure cane sugar
- 1 1/4 c packed brown sugar
- 2 eggs
- 3/4 t kosher salt
- 2 t vanilla
- 1 c hand-chopped milk & dark chocolate*
- 1 2/3 c AP flour
- Preheat oven to 350°. Lined and butter an 8" x 8" or 9" x 7" glass baking dish. In a medium mixing bowl, whisk together the first 6 ingredients. Remove whisk once ingredients are thoroughly combined & gently fold in chopped chocolate & flour. Stir just until the large pockets of flour are gone, but stop BEFORE the trace streaks of flour disappear.
- Pour & spread batter into your prepared baking dish and place into the preheated oven. Bake for 30-35 minutes or until center is set and a toothpick can be inserted & removed without showing traces of batter.
- Allow to cool for at least 10 minutes before cutting & serving.
- Serves 6-10
- *8-12 oz of your favorite chocolate chips will sub nicely