This super easy blondie recipe combines the buttery flavor and chocolate chips from everyone’s favorite cookies with the appealing texture of brownies. One of my favorite go-to recipes for a last minute dessert, these blondies are made with pantry staples for the nights when you need a quick treat and they come together in a snap – no mixer needed! Try a mix of chocolate chip and nut flavors, make them with cinnamon chips to make a snickerdoodle-type bar cookie, or leave out the nuts altogether – they are delicious no matter the mix-in combination you choose. Cut them in bigger squares and top with ice cream for a guest-worthy dessert.
1 stick unsalted butter, or non dairy margarine, melted
1/3 cup granulated sugar
1/2 cup brown sugar
1 egg (you may use 1/4 c chia or flax gel instead)
1 tsp vanilla
1/2 tsp salt (omit if using salted nuts)
1 cup (4oz or 140g) Better Batter Gluten Free Flour
2 cups mix-ins (milk or semi-sweet chocolate chips, cinnamon chips, peanut butter chips, roasted nuts, etc), divided (you may omit nuts if allergic. If making non dairy bars, we recommend Enjoy Life chocolate chunks)
Preheat oven to 350 degrees.
Combine melted butter or non dairy margarine and sugar in a large mixing bowl and whisk well to combine. Add egg (or substitute), vanilla, and salt (if using); mix well. Add Better Batter flour and stir in using a spatula until almost completely combined. Add half of the desired mix-ins (for instance chocolate chips and nuts), mixing completely.
Cut two strips of parchment paper to line a 8×8 square metal pan, leaving extra on the sides to use as handles. Spray lightly with cooking spray. Spread the blondie batter into an even layer on top of the parchment-lined pan. Top with remaining mix-ins.
Bake 17-20 minutes or until lightly golden. Cool in pan and using paper handles, pull from pan and place on a cutting board. Remove parchment then cut into 16 pieces.