These maple chocolate chip cookie blondies are the right dessert for a crowd. They’re made with the great stuff- butter, flour, brown sugar, and a little bit maple syrup!
Chocolate Chip Cookie Bars Meets Maple Blondies!
When you possibly can’t decipher if it’s a cookie bar or a blondie bar, you simply fuse them collectively into one! Introducing –> Maple Chocolate Chip Cookie Blondie Bars, the love youngster of a cookie bar and a blondie.
We’re enormous dessert followers right here at Match Foodie Finds and typically they need to be made with the good things:
These bars are a spin-off of my mother’s well-known cookie bars, however I in fact made them a little bit extra Match Foodie, however eradicating some sugar and swapping it with maple syrup for that heat, wealthy taste.
Why you’ll like it!
Serves a crowd
Candy and chocolatey
Simple to make
Featured Elements
- Flour: flour is the primary ingredient on this recipe. We haven’t examined it with something apart from all-purpose as a result of that’s how my mother makes them.
- Butter: butter is used because the fats and actually provides that yummy cookie bar taste.
- Brown sugar: mild brown sugar is what makes these extra of a blondie.
- Chocolate chips: what would a cookie blondie bar be with out chocolate chips?
- Maple syrup: I subbed out a full cup of brown sugar and used 1/2 cup of maple syrup from my mother’s unique recipe to provide them a hotter taste and fewer sugar.
- Eggs: eggs are used to bind all components collectively.
Easy Directions
- Combine dry: mix, flour baking powder, and salt in a medium bowl.
- Cream butter and sugar: use a stand mixer to cream the butter and brown sugar. Then, add maple syrup and vanilla and blend once more. Slowly add the eggs and blend.
- Mix: add the dry components into the moist and blend till mixed. Lastly, add in chocolate chips.
- Switch and Bake: switch the batter right into a greased 9×12-inch pan and bake at 350ºF for 20-25 minutes or till the highest begins to brown.
- Cool and Slice: let blondie bars cool fully earlier than slicing into diamond shapes and serving.
Storage
Retailer blondie bars in an hermetic container for as much as 3-5 days. For greatest outcomes, retailer them within the fridge.
To freeze: slice bars after which separate them out onto a baking sheet so that they aren’t touching. Freeze for Half-hour. As soon as they’re partially frozen, switch them into an hermetic container or gallon-size plastic bag and freeze for as much as 3 months.
Elements
Dry Elements
- 2.75 cups all-purpose flour spooned and leveled
- 2.5 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup mild brown sugar packed
- 1.5 cup semi-sweet chocolate chips
Moist Elements
- 2/3 cup unsalted butter melted (11 tablespoons)
- 1/2 cup maple syrup
- 3 giant eggs
- 1 teaspoon vanilla extract
Directions
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Preheat the oven to 350ºF and spray a 9×13-inch baking pan with cooking spray or line the pan with parchment paper. Put aside.
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Add the flour, baking powder, and salt to a mixing bowl and whisk the components collectively.
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In a separate giant mixing bowl, cream the brown sugar and butter along with an electrical mixer or hand mixer on medium pace till mild and fluffy.
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Drizzle the maple syrup and vanilla into the creamed combination and blend on low pace till mixed.
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Add eggs into the blending bowl till all of the eggs are integrated.
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Slowly add the dry components to the moist components till mixed.
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Fold the chocolate chips into the dough after which switch the dough to the 9×13-inch pan and unfold the dough out with a spatula till evenly distributed.
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Bake the bars 350ºF for 20-25 minutes or till barely golden brown.
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Take away from the oven and let the bars cool for 20-Half-hour earlier than slicing into them.
Vitamin details
Energy: 179kcal Carbohydrates: 24g Protein: 2g Fats: 8g Fiber: 1g Sugar: 14g
Pictures: images taken on this put up are by Ashley McGlaughlin from The Edible Perspective.
