Fleur De Sel Chocolate Chip Blondies
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
52
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Brown Sugar (packed)1 cup
Granulated Sugar2.333333 cup
All-Purpose Flour1.25 tsp
Baking Soda1 pinch
Fine Sea Salt (if desired)2 large
Egg2 tsps
Pure Vanilla Extract3 cups
Semisweet Chocolate Chips1.5 tbsps
Fleur De SelDirections:
1
Watch how to make this recipe
2
Preheat your oven to 375 degrees F
3
Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray
4
Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes
5
Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl
6
While you're adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed
7
Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes
8
(Creaming creates air pockets in the dough, and therefore these blondies have a light and delicate texture
9
) Whisk your flour, baking soda and sea salt, if using, in a bowl
10
(Add the salt only if desired because there is plenty on top of the finished brownies
11
) Add your eggs 1 at a time, adding the second only after the first is fully incorporated
12
Once the second egg is fully incorporated, add your vanilla
13
Turn your mixer down to low speed and slowly add the flour mixture
14
Once the dry ingredients are fully incorporated into the wet ingredients, add in all those chocolate chips
15
Your machine will seem to be struggling to mix in the chocolate chips because there are so many of them, but don't turn it up, leave it on low and allow it to fully mix the chips in
16
Spread your cookie dough into the prepared jelly roll
17
Evenly sprinkle the top of the dough with the fleur de sel
18
Pop the blondies in the oven until they are golden brown on top and not wobbly in the center, 30 to 35 minutes
19
Allow the blondies to cool in the pan on a wire rack or on a dishtowel on your counter
20
Cut the blondies, still in the pan, with a sharp knife into bars, about 48 pieces
21
Remove with a spatula and serve
22
(Store any leftovers in an airtight container for up to 1 week, but they will not last that long!)