Prep 30 mins
Cook 35 mins
A favorite fall lunch box treat.
- 414.03 ml all-purpose flour (plus additional for the pan)
- 3.69 ml baking powder
- 2.46 ml salt
- 177.48 ml unsalted butter, at room temperature (plus additional for the pan)
- 177.44 ml light brown sugar
- 118.29 ml maple syrup
- 2 large eggs, at room temperature
- 7.39 ml vanilla extract
- 85.04 g semi-sweet chocolate chips
- Position the rack in the lower third of the oven; preheat oven to 3 50°; butter a 9-inch square pan; set aside.
- In a bowl, whisk the flour, baking powder, and salt until combined; set aside.
- In a big bowl, cream the butter and brown sugar with an electric mixer on medium speed; continue beating until smooth and thick, about 6 minutes.
- Beat in the maple syrup until uniform; beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second.
- Scrape down the sides of the bowl as necessary.
- After beating in the second egg for 1 minute, beat in the vanilla.
- With a wooden spoon or rubber spatula, stir in first the chocolate chips, then the flour mixture, just until incorporated (do not beat, although the batter will be quite sticky).
- Spoon batter into prepared pan, spreading it gently to the corners.
- Bake for 35 minutes, or until the top is light and brown and a pick comes out with a few moist crumbs attached.
- Place pan on a wire rack to cool for at least 30 minutes.
- Cut blondies into 16 squares while still in the pan.
- Carefully remove them with an offset spatula.
- Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.
- **May add one or more of the following spices to the flour mixture: 1 ½ teaspoon ground cinnamon, ½ t. grated nutmeg, ½ t. ground cloves.
- **May double the amount of semisweet chocolate chips or substitute butterscotch chips, peanut butter chips, or white chocolate chips for the semisweet chocolate chips.