Optional CHOCOLATE GLAZE ** Optional NUTS (I usually use hazelnuts or pecans)
CHOCOLATE CHIP BLONDIES
1 cup flour
1 cup brown sugar (I like dark)
1 egg
1 stick (8 oz) unsalted butter, melted
1/4 tsp salt
1/4 tsp baking soda
1 tsp vanilla extract
1/2 cup chocolate chips
1/2 chopped nuts (OPTIONAL) ~ pecans, hazelnuts walnuts
***
Preheat oven to 350 ~ grease/spray an 8” square pan. Mix all ingredients together well (I use a wooden spoon in large bowl). Spread into pan, smoothing out the top.
Bake about 20-25 minutes, just until starting to turn brown at the edges and pull away from the sides of the pan (toothpick should come out clean). Cool and cut into bars
Optional CHOCOLATE DRIZZLE GLAZE: Put 1 TB unsweetened cocoa powder, plus 1 TB cornstarch, and 3/4 cup powdered sugar in a small bowl. Add a squirt of chocolate syrup and whisk until smooth; adding milk or brewed coffee 1 tsp at a time, until smooth thick drizzle consistency.
For a WHITE GLAZE: whisk milk or liquid coffee creamer ~ can use any flavor (1 tsp at a time) into 3/4 cup powdered sugar until desired consistency. ** You can spread or drizzle the glaze(s). If you do it on warm blondies, it will be clear. It will be opaque if you wait until they're cooled.