These blondies are a mess and we love them for it. Serving requirements include chocolate glaze (recipe below), a scoop of ice cream and several spoons digging in. Bake the batter in one pan or in a series of mugs for a greater ratio of crust to obey gooey goodness.
Ingredients
2sticksButter224g
1-1/2cupsBrown sugar230g
1/2cupSugar100g
2Eggs
1tspBaking soda4g
1/4tspBaking powder1g
1-3/4cupsAll purpose flour225g
1/2cupWhole wheat flour65g
1tspSalt4g
1cupChopped chocolate pieces170g
Instructions
Cream the butter and sugars in the bowl of a stand mixer with the paddle attachment or with a hand-held mixer. A wooden spoon, a strong arm and heavy bowl will also do the trick. Beat until lighter in color.
Add the eggs and salt, then beat until smooth (use a whisk to add the eggs if doing this by hand).
Add the chocolate and nuts (if using).
Toss in the flour, baking soda and baking powder and mix until just combined.
Line an 8 x 8" cake pan with parchment paper. We like to cut two pieces and cross them so that there's a bit of an overhang; this will make getting the brownies out of the pan much easier.
Press batter in as evenly as you can and bake at 350°F until golden on the edges. Cool.
Make a chocolate glaze by melting 6 ounces of chocolate (a half bag, if using chocolate chips) with 4 ounces of butter.
Crack the middle of the blondies and pour the glaze in.