These chocolate chip blondies only take 6 ingredients (plus salt) and come together so easily. They’re everything you want in a blondie – rich and moist with the perfect addition of chocolate chips!
When we were in the middle of our move (which was almost a year ago — INSANE), my friend Mary of Barefeet in the Kitchen released her first cookbook. She was kind enough to send me a copy, knowing that I probably wouldn’t give it the love it deserved. I was living Monday – Friday without Ben because he had already started his job across the state. I was packing boxes, keeping the house in a ready-to-show state, running my business, and taking care of my kids, then 3- and 5-years-old. Mary and I are good enough friends for me to say that the book pretty much went straight into a box after a quick flip through the pages. She knows I still love her.
So, I finally pulled The Weeknight Dinner Cookbook out (off the shelves — I promise, it’s been out of the box for a long time). And now I’m kicking myself for not doing it sooner! This cookbook rocks. It’s SO up our alley here at Rachel Cooks…you guys, if you love my quick and easy recipes, you’re going to adore this book.
It’s divided into 6 sections (commentary is mine):
- 15-25 Minute Meals (WOOHOO!)
- 30-45 Minute Meals (I can handle that!)
- 5-10 Minute Prep – Meals Cook on Their Own (A dream come true!)
- Simple Side Dishes (lots of roasted vegetables here, so you know I’m on board)
- Condiments and Spices (if you love my homemade taco seasoning, you’ll love this section of the book)
- Stress-Free Desserts (that’s where you’ll find these blondies)
It’s like Mary wrote this book just for me. But I know she didn’t, because who doesn’t love to cook quick and easy meals? These chocolate chip blondies called my name right away. Baking isn’t my strongest suit (I can whip up a quick dinner out of almost anything in the fridge though), so I always jump at the chance to follow a recipe when it comes to baking. These chocolate chip blondies were so easy to make and my family loooooved them. I couldn’t stop eating them, either. Other recipes I can’t wait to try in this book are Sweet Chipotle Chicken Bites, Korean Beef with Quick Asian Pickles, Fish Tacos with Jalapeño Lime Sauce, Chicken Parmesan Meatloaf, Cajun Roasted Potatoes, Lemon Lover’s Pound Cake, and Cinnamon Toast Cake.
Just look at those! So perfect. The blondies are dense, rich and moist with the perfect crackly top. The edge pieces get almost caramelized and slightly chewy. They’re completely irresistible. I’m telling you guys — you need this recipe in your life. And you need the book, too! (Buy it here — while I type this, it’s on sale!)
Prefer brownies to blondies? Try these!
- Kahlua Brownies with Cinnamon
- Cream Cheese Filled Brownies
- Peanut Butter Fudge Brownies
- Cappuccino Brownies
Serving Size: 1/9 of recipe
Amount Per Serving: Calories: 331 Total Fat: 17g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 49mg Sodium: 79mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 2g Sugar: 29g Sugar Alcohols: 0g Protein: 3g
Husband’s take: Ben loved these — this is his kind of dessert. He loves my classic whole wheat chocolate chip cookies so anything similar to that is a win with him. The kids were obsessed with these too, no surprise there!
Changes I would make: None at all! But, Mary suggests some great add-ins in the book and also gives directions on how to make these blondies gluten-free.
Difficulty: So stinking easy.