Is it a cookie? Is it a brownie This kosher chewy chocolate chip blondies recipe is somewhere in between. There is no denying that this decadent cookie bar is gooey, chocolatey, and not to be missed. Perfect easy dessert for a Shabbat or Shavout treat.
My friend Baila is obsessed with these blondies made from scratch. No, seriously, obsessed. It is by far one of her most requested desserts of mine whenever I offer to make something for Shabbos or a simcha. I'm pretty sure I have even made her two pans so she can keep one for herself. Once you make these kosher blondies you might find yourself doubling the recipe so you, too, can have you own personal stash. These are truly the best blondies have the perfect amount of chewiness and are so chocolatey, it really is like eating a chocolate chip cookie but in brownie form.
Dark brown sugar is so much better than light brown sugar in so many ways. The extra molasses content in dark brown sugar adds to the chewiness and rich golden color of these blondies... but light brown works fine too if for some reason that's what you want to use.
By all means use any nuts you like, or none at all! Mix in two kinds of nuts. Go crazy. This recipe just begs for you to customize it with mix- ins.
A blondie and a brownie have a similar shape and texture but that's about it. Brownies usually rely on cocoa powder for the dark color and chocolate taste. Blondies do not use cocoa powder get their flavor from the brown sugar and vanilla used in the recipe. Blondies can also sometimes be called "blonde brownies" but that is just semantics.
A traditional chocolate chip cookie and a blondie will often times share a lot of the same ingredients but they have completely different textures. A cookie is usually flatter and can have a crunch since the center bakes all the way through. A blondie is thicker and chewier since the center stays soft and gooey like a brownie. A blondie can also be referred to as a "cookie bar" but that is just semantics.
Yes. When baked for the proper amount of time at the right temperature, blondies should come out of the oven and be soft and gooey in the center. Overcooking them will make them hard and crunchy like a well done cookie. Don't get me wrong, I would still eat the whole pan of those but I prefer the blondies soft and gooey, the way they were intended. If you are unsure as to whether the blondies are ready or not, you can always take them out of the oven when the edges start to look golden brown. If they are not yet done to your liking, you can put them back into the oven for a few more minutes. You can always keep baking them when they are underdone but once fully cooked you can't go back.
The blondies will keep for 5-7 days in a sealed container with no refrigeration. Better yet, make a few batches in advance and freeze them in an air tight container. Blondies freeze very well since their shapes make them easy to stack. Let them defrost for 45 minutes before serving.
Suggestions and variations
We love playing around with this recipe and testing out variations. Just be aware that if you try try some of these the recipe will not be dairy free or pareve. Here are some of our favorites:
- White chocolate blondies - use white chocolate chips instead of dark chocolate chips.
- Butter pecan blondies - butterscotch chips instead of chocolate and pecans instead of walnuts
- Turtle blondies - chocolate chips, butterscotch chips, pecans, a little bit of kosher salt over the top (Ben's favorite)
- A la mode - a scoop of vanilla ice cream on top (my favorite).
- M & M blondies - use M&Ms instead of chocolate chips.
- Peanut butter blondies - add 2 tbsp of peanut butter
If you like this recipe then you will love these:
Chewy Chocolate Chip Blondies
- Stand Mixer
- Rubber spatula
- 9x13 inch pan
- 1 cup unsalted butter (or non-dairy substitute) softened
- 1 ½ cups dark brown sugar
- ½ cup granulated sugar
- 2 large egg
- 1 tsp vanilla extract
- 2 cups flour all-purpose
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup semi- sweet chocolate chips
- 1 cup walnuts
- Preheat oven to 350ºF. Grease 9x13 baking pan and set aside.
- With a stand mixer or in a bowl with hand- held mixer, beat butter (or non-dairy substitute) on medium speed until smooth and creamy. Add both sugars and beat until very well incorporated.
- Add eggs, one at a time, then beat in vanilla.
- Reduce speed to low and mix in baking powder, baking soda, and salt. Carefully add in flour and mix only until incorporated. Do not over mix.
- Using a spoon or rubber spatula, stir in chocolate chips and nuts.
- Pour batter into greased pan and smooth with spatula or back or spoon to evenly distribute.
- Bake for 40-45 minutes or until a toothpick inserted into the center of the blondies comes out clean. If the toothpick comes out covered in chocolate try again in another spot. The blondies should be a golden, honey brown color on top.
- Cool, cut into bars, and enjoy. Yum!