|Chocolate Chunk Blondies|
Because I missed last month's Pass the Cook Book Club post, I made extra sure this month that I was able to participate. I was super disappointed in missing last month because the cook book chosen was Bobby Flay and hamburgers-- love Bobby Flay and love hamburgers, so I really wanted to participate last month but it just didn't work out. One of the things I love about this book club is that even if I don't have time to make any of the options given, I still get to see some wonderful blog posts and receive some wonderful recipes that I get to save in hopes of making them one day!
This month's cook book pick was Ina Garten's "Foolproof: Recipes You Can Trust" and Jen from Juanita's Cocina chose three terrific looking recipes this month-- gazpacho, ribs, and blondies. I had a hard time choosing between the ribs and the blondies, but the blondies ended up winning because it's easier to make and you know I love desserts.
I ended up making these Chocolate Chunk Blondies two weekends in a row because these were so unbelievably delicious! I made these once for family dinner and again for a family BBQ-- both with ridiculous fanfare and reception. Okay, that might be stretching "just a little" but, no, I think these are now a favorite of anyone who's come into contact with them.
These little gems are seriously like a chocolate chip cookie in a brownie form. I've heard of a lot of people on a quest to find the absolute best chocolate cookies and, with all seriousness, I'd hand them one of these blondies. These blondies are soft, gooey, buttery, and chocolately... they can make you into a very selfish person or a very giving person by either wanting to hoard the whole lot or share the experience in one of the best desserts you've ever had. The blondies in my pictures look a little undone, but trust me they were fully cooked-- that's the consequence of being a food blogger and being so excited to take pictures that you can't wait for them to fully cool down!
Make these blondies and then give out the recipe so that everyone else can make them! (Or hoard them... I have three tucked away in my freezer somewhere...)
If you're interested in learning more about the Pass the Cook Book Club, click the link or the banner below! I'm already looking forward to next month!
Chocolate Chunk Blondies
slightly adapted from Ina Garten's Foolproof: Recipes You Can Trust
1/2 lb. (2 sticks) unsalted butter, at room temperature
1 c. light brown sugar, lightly packed
1/2 c. granulated sugar
2 tsp. pure vanilla extract
2 extra large eggs, at room temperature (I used large eggs)
2 c. all purpose flour
1 tsp. baking soda
1 tsp. Kosher salt
1 1/2 cups chopped pecans (original recipe calls for walnuts)
12 oz. bag semisweet chocolate chunks (original recipe calls for 1 1/4 lbs)
Preheat the oven to 350 degrees. Grease and flour an 8 ½ x 12 x 2-inch baking pan. (I used a 9x9 pan the first time I made these and a 9x13 pan the second time I made these and they turned out great both times. I also lined the pan with foil and greased with nonstick cooking spray.)
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla. Add the eggs, one at a time, and mix well, scraping down the bowl after each addition. In a small bowl, sift together the flour, baking soda, and salt. With the mixer still on low, slowly add the flour mixture to the butter mixture. Fold in the pecans and chocolate chips with a rubber spatula.
Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes, until a toothpick comes out clean. Don’t overbake! The toothpick may have melted chocolate on it but shouldn't have wet batter. Cool completely in the pan and cut into 12 bars.