Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, melted
  • 1 cup Light Brown Sugar, firmly packed
  • 1/4 cup Granulated White Sugar
  • 2 Large Eggs (room temperature preferred)
  • 1 teaspoon Pure Vanilla Extract
  • 1 1/2 cups All-Purpose (Plain) Flour, spooned and levelled
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup Chocolate Chips (Milk or Dark)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, allowing the paper to overhang on two sides to create a 'sling'.
  2. Gently melt the butter until just liquid, then set aside for two minutes to cool slightly.
  3. Pour the melted butter into the large mixing bowl. Add the brown sugar and granulated sugar. Whisk vigorously for about 1 minute until well combined and glossy.
  4. Add the two large eggs and vanilla extract. Whisk again for 30–60 seconds until the mixture thickens and becomes slightly lighter in colour, resembling a thick caramel sauce.
  5. In a separate bowl, whisk together the flour, baking powder, and sea salt.
  6. Gradually add the dry mixture to the wet mixture. Use a rubber spatula and mix until just combined, ensuring no dry streaks of flour remain. Avoid overmixing.
  7. Gently fold in the chocolate chips. Reserve 2 tablespoons of chips to sprinkle on top before baking.
  8. Transfer the batter to the prepared 8x8 pan. Smooth the top with the spatula and sprinkle the reserved chocolate chips on top.
  9. Bake for 30–35 minutes. The edges should be set and lightly golden brown, but the centre should still look slightly soft. A skewer inserted into the centre should come out with moist, sticky crumbs.
  10. Remove from the oven and allow to cool completely (at least 90 minutes) in the pan on a wire rack before attempting to slice.
  11. Once completely cooled, use the parchment sling to lift the entire blondie slab out of the pan. Slice into 16 squares.