Michelle’s Blondies

This is my sister’s blondie recipe. Which is fitting since she is blonde. Growing up I often heard, “Woah your sister is gorgeous.” Followed by, “You two don’t look anything alike.” Both statements are true. For the record my sister is also smarter and overall more competent. So I am not “the smart one” either. Growing up the adults in my life generally called me “creative.” A label I hated because I knew it really meant weird. But now I totally lean in to it. Boy do I.

Anyhow, this smart and beautiful sister of mine is a force of nature. She is the mother of six, five of them boys. All of her kids are uber successful and delightful. But to feed five teenage boys you better believe she baked a LOT of cookies and blondies. She once visited my house and was shocked that I didn’t have all the ingredients for chocolate chip cookies on hand—that’s the sort of mom she is. You can read more about Michelle on her very entertaining blog—Scenes From The Wild.

Back to the blondies.These are easy to make and always a big crowd pleaser. Whenever I bring them to a party people ask for the recipe. The key to a good blondie is high quality vanilla and beating the butter and sugar until it’s nice and fluffy.

Michelle’s Blondies

• 1 cup butter room temperature

• 1 cup brown sugar

• 2/3 cup white sugar

• 2 eggs

• 2 teaspoons vanilla

• 2 cups flour

• 1/2 teaspoon salt

• 1 to 2 cups chocolate chips

Combine butter and sugar and beat until fluffy. Add eggs. Mix in flour and salt. Add chocolate chips. My sister’s recipe calls for 2 cups chocolate chips. I find that to be too chocolatey and do a heaping cup. (Yes, I might be the weirdo here.) We use semi-sweet. But milk chocolate is also yummy.

Spread thick batter in a greased 9x13 pan. Bake at 350 for 25 to 30 minutes-until golden brown. Let cool and cut into bars to serve.