Be My Friend Blondies {Sunday Meal Planning Series}

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Over the years, I have gotten used to being “the new girl.” When I was younger, my family moved quite a few times. Now that I am older, due to my husband’s job, we have a few cities under our belts. I have come to terms with the fact that I am a transplant, and adapted accordingly. When reaching out to meet new people and make new friends, I have mastered the art of one universal language… Food.

Raise your hand if you love to eat. Me too! Baked goods are my love language. There are some nights I struggle with the internal debate of whether or not I should waste calories on an actual dinner, or just go ahead and put them all towards dessert. When my husband is traveling for work, the latter usually wins. I. Love. Dessert. I am always up for baking something new, but I do have a few tried and true go-to’s in my sweets repertoire. This recipe falls into the “no-fail” category.

This recipe is simple to make. These are ingredients that you usually have on hand. I have yet to meet someone who hasn’t gone back for seconds when I bring these with me. This treat serves as a good ice breaker for a playgroup, or preschool meeting, or really any situation where you are the newbie and you need to bring a snack. Which explains their title of “Be My Friend Blondies.”

 

Be My Friend Blondies

Ingredients:
1 Stick (or 1/2 cup) of Unsalted Butter
1 Cup Brown Sugar
1 Egg
2 Teaspoons of Vanilla Extract
1 Cup Whole Wheat Flour
1/4 Teaspoon Salt
1/2 Baking Powder
1 Cup Milk Chocolate Chips (semi-sweet are okay too)
Coarse Sea Salt for Sprinkling

Method:
1. Preheat oven to 350°F. Grease an 8×8 baking pan.
2. Blend butter and brown sugar until fluffy. Add egg and vanilla, and mix well.
3. Add flour, baking powder, and salt. Mix just until combined. Stir in chocolate chips.
4. Spread batter evenly in prepared pan. Sprinkle coarse salt over top of batter. Bake for 22-25 minutes, or until edges are browned and a toothpick inserted in the center comes out clean.
5. Cool completely in pan before cutting into bars. Or you can do what my husband did, because he is impatient and does not like it when I give him the corners. See Exhibit A:

Do you have a favorite sweet treat or go to recipe for sharing with friends?  Share links to your favorite recipes in the comments!

2 COMMENTS

    • Hi Judy! My apologies for the delay on a reply (some funny things happening with my comment alerts). I personally have always stuck with whole wheat flour because of the caramel color, but I don’t see why you couldn’t give regular white flour a shot. I doubt that the result would be terrible. 🙂 Let us know how they turn out!

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