But cookies and brownies, I can DO. I find that you don’t have to be super perfect about the recipe, and sometimes you can throw in your own twist. Plus, cookies and brownies are two of my top three food addictions. (The third is Cheez-its. I can’t explain the hold they have over me- they just do.)
I found this recipe for blondies in an Everyday Food magazine a few years ago, and thought it was the perfect cookie to bring over to a barbeque at my friend Christina's house. When I brought them over, the pack of wolves descended. After devouring her first cookie, Christina declared: "These cookies are like CRACK!" And ever since, we affectionately refer to them as...Crack Blondies. They've been a hit at nearly every party since.
The original recipe only used semi-sweet chocolate chips, but I like mixing half semi-sweet and half white chocolate chips. I think the mix tastes better than using only semi-sweet chips. And I love these blondies because they are essentially cookies in bar form, so they're fast and easy.
At this point, let's be honest with ourselves: the baking part is optional. This batter is so damn good, sometimes I eat too much of it and don't have enough to fill out the pan. So, bake the suckers if you want at 350 degrees for 35-40 minutes and...voila! Delicious little Crack Blondies for you, your family and friends to devour. Completely 100% drug free, and completely 100% addictive!
1 stick (1/2 c.) unsalted butter, melted
1/2 c. brown sugar
1/3 c. granulated sugar
1 t. pure vanilla extract
1 c. all-purpose flour
1 t. salt
1/2 c. semi-sweet chocolate chips
1/2 c. white chocolate chips
1 c. chopped walnuts
1. Preheat oven to 350 degrees. Butter an 8 in. square baking pan. Line the pan with parchment paper, leaving a 2 in. overhang on two sides (for easy removal once cool). Butter the paper.
2. In a large bowl or mixer, mix the butter and sugars together. Add the egg and vanilla. Add the flour and salt, and mix until just moistened and combined.
3. Fold in half of each the semi-sweet and white chocolate chips (or 1/4 c. each) and half of the walnuts. Spread the batter in the buttered pan. Sprinkle the top with the remaining chips and walnuts.
4. Bake 35-40 minutes, or until the top is golden brown. After they have cooled, lift the cookies out of the pan with the parchment paper, cut cookies and make sure to pocket a few before you serve them because they will go fast!
Enjoy! xo H