Today is one of those days where I find myself craving something delicious to eat my way through the stressful work day. I made these blondies for the Easter holiday and they were a hit. They paired well with the cinnamon ice cream that I made (another recipe coming this week!), but back to the blondies. Brownies are one of my go to indulgent treats. Classic, peanut butter, you name it I’m sure I’ll love it. But sometimes I crave a change. With all the chocolate Easter candy, I wanted something sweet but didn’t want to overdo it with the chocolate, so I opted for this recipe. Of course, when you see a Pioneer Woman recipe you know that it’s going to be delicious and this certainly was the case. I will admit I sampled more than my fair share to make sure they were good enough to bring along for dessert, but I’d say it was worth it. If you are looking for something simple to make, that is going to taste uh-mazing, then you need to try this recipe out. These are also fairly forgiving. I used chocolate chips and pecans, but toss in some butterscotch or cinnamon chips if you are feeling sassy. You could also use up some of that Easter candy and use some M&M’s. Whatever you choose, I know you are going to enjoy these.
- In a sauce pan, melt the butter and set aside to cool.
- Preheat the over to 350 degrees. Butter a 9x13 baking dish and set aside.
- In a large mixing bowl, combine the flour, baking soda, and salt. Whisk together and set aside. In the sauce pan, add the brown sugar to the melted butter and whisk together until smooth. Add in the eggs and vanilla and whisk together until thoroughly combined.
- Add the wet ingredients to the dry ingredients and mix until combined. Fold in the nuts and 1 cup of chocolate chips and mix until incorporated. Pour the batter into the prepared baking sheet, top with the remaining 2 tbsp of chocolate chips and bake for about 25 minutes, being mindful not to over bake, I did need to bake an additional 15 minutes or so. I would bake for about 5 minutes additional each time.
- When done, remove from the oven and let them sit until cooled. Sprinkle the top with flaky salt and cut into about 16 squares.
This recipe is slightly adapted from the Pioneer Woman.