Blondies are one of my favorite homemade treats. I never buy them from bake shops — they want to mess with them too much, adding candied fruit, coconut, and other things that simply do not belong. It does stand to reason that there is great argument over what constitutes a blondie, as most seem to think that they are a blond brownie, with butterscotch chips and no cocoa added. For me, blondies are essentially a softer, gooey chocolate chip cookie that is far simpler to create than the CCC. However, if you feel that butterscotch chips are the way to go, by all means feel free to sub them in this recipe. This could easily be made gluten-free using GF flour and oatmeal.
Recipe yields approximately 9 large squares. Adapted from How to Cook Everything
1 cup all-purpose flour
1/2 cup light brown sugar or Sucanat
1/2 cup (1 stick) butter or Earth Balance
1 large egg
1 tsp vanilla extract
1/3-1/2 cup chocolate chips (or butterscotch)
Preheat the oven to 350 degrees.
Melt the butter in a saucepan over low heat (or microwave if you prefer).
Combine with the sugar, and mix until smooth. Add the eggs and vanilla, then slowly add the flour. After all are combined and the mixture smooth, stir in the chips.
Spray an 8×8 baking dish, then spoon in the batter, patting it smooth. Bake for 25 minutes. Allow to cool for a few minutes before cutting. Serve warm (but still awesome the next day!)