Ingredients
- 1 3/4 cups all-purpose flour (plus additional for the pan)
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature (plus additional for the pan)
- 3/4 cup light brown sugar
- 1/2 cup maple syrup
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 3 ounces semi-sweet chocolate chips
Directions
-
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.