Carrot Blondies

Recipe by ratherbeswimmin
READY IN: 1hr 35mins
YIELD: 24 bars




  • Position oven rack in the lower third of the oven; preheat oven to 350°; oil a 13x9 inch baking pan; set aside.
  • In a bowl, whisk the flour, baking soda, cinnamon, salt, ginger, and nutmeg together; set aside.
  • In another bowl, beat the oil, brown sugar, and sugar using the electric mixer on medium speed; continue beating until the sugars have dissolved, about 5 minutes.
  • Add in the eggs, one at a time, allowing each to be thoroughly incorporated before adding the next.
  • Scrape down sides of bowl as needed.
  • After beating in the third egg for 1 minute, stir in the vanilla.
  • With a wooden spoon or rubber spatula, stir in the shredded carrot and chocolate chips until combined.
  • Then stir in the flour mixture just until incorporated; do not beat.
  • Spoon batter into prepared pan, spreading it gently to the corners.
  • Bake for 35 minutes or until the top is lightly brown and a pick comes out with a few moist crumbs.
  • Set pan on a wire rack to cool for at least 30 minutes.
  • Cut blondies into 24 pieces while they are 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.
  • Variations: substitute 1 ½ teaspoon rum extract for the vanilla; and/or.
  • add 2 teaspoons finely grated orange zest with the shredded carrot; and/or.
  • substitute milk chocolate chips or white chocolate chips for the semisweet chocolate chips.