The recipe was from a section for small batch baking, so you don't have to make a huge pan full, just enough for a couple people in a loaf pan (or dessert for one for 4 nights!)
Chocolate chip blondies
Prep time: 15 minutes
Cook time: 25 minutes
Makes 4 large bars or 8 squares
A great cookie that's rich and chewy, conventiently baked in a loaf pan. Debby Maugans' original recipe adds peanuts with the chocolate chips. The Bee's Kathy Morrison tested it with Heath toffee bits instead, but you could use chopped walnuts or a second variety of chocolate chips. (I used smashed almond roca bars that my uncle gave me).
Note: Beat the egg very well with a fork before measuring.
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup firmly packed light-brown sugar
3 tablespoons well-beaten egg (not a whole egg)
1 tablespoon unsalted butter or margarine, melted
1/2 teaspoon pure vanilla extract
1/3 cup semisweet chocolate chips
1/3 cup cocktail peanuts (or Heath toffee bits or another favorite mix-in)
Position a rack in the center of the oven and preheat the oven to 350 degrees. Line the bottom of an 8-by-4-inch loaf pan with a strip of aluminum foil to fit down the length and up the short sides, with enough extra length to extend over the edges by about 1 1/2 inches. Lightly butter the foil and set the pan aside.
Place the flour, baking powder and salt in a medium mixing bowl and whisk to blend the dry ingredients.
Place the brown sugar, egg, butter and vanilla in a small bowl and whisk to blend. Add the egg mixture to the flour mixture and whisk until blended. Stir in the chocolate chips and peanuts (or other mix-in).
Spoon the batter into the prepared pan and bake until the top is golden and dry, 22 to 25 minutes.
Remove the loaf pan from the oven and transfer it to a wire rack. Let the cookie layer cool completely in the pan. Use the foil to lift the cookie layer from the pan; carefully peel back the foil from the sides and cut into bars.