Blondies with Dark Chocolate Chips



Hello, my name is Marisol and I’m a Sweetaholic…

I am addicted to sugar!!  I honestly cannot get enough of it.  I dream about the sweet stuff and crave it on a daily basis.  I want to live (Yes, I said live not work) at a damn bakery for god sake!! 

Someone please HELP ME!!!  Is there a Sweetaholic Anonymous?  If so, someone needs to take me there.  Although if their really was a SA (Sweetsaholic Anonymous) then you wouldn’t get to read about yummy posts like the one you are about to read, so it would be your loss and not mine ;P

The other day I had a craving for blondies, so naturally I went through my trusted cookbooks to find a recipe.  I found this recipe from More from Magnolia by: Allysa Torrey.  If you are a fanatic of cupcakes then you should know about this bakery and how famous they are for their cupcakes.  I have never been to the actual bakery because it’s all the way in New York, but trust me if I ever go to NY Magnolia is going to be my first stop after getting off the plane.  I’ve made the cupcakes from this cookbook and they are moist and flavorful and delicious.

Ummmmm…where was I before I started drooling about Magnolia cupcakes? Oh yeah, so apparently they make more than just cupcakes.  Who would have thought?  I figured that if the cupcakes are good then the blondies should be good too, right? RIGHT!!!

The recipe called for walnuts, but Babe isn’t a fan so I left that out.  It also called for white chocolate and I didn’t have that handy and I was too lazy to go to the store.


Blondies with Dark Chocolate Chips

adapted from: more from magnolia


1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup coarsely shopped semisweet chocolate *I used Ghirardelli Chips


Preheat oven to 350 degrees.

Grease and lightly flour 13x9 baking pan.

In a small bowl, combine flour, baking powder and salt. Set aside.

In a large bowl, cream and butter with the sugars until smooth, about 2 minutes.

Add the eggs and vanilla, and beat well.

Add the dry ingredients and mix thoroughly.

Stir in the chocolate chips.

Spread the batter evenly in the prepared pan.

Bake for 35-40 minutes, or until cake tester inserted in the center of the pan comes out with moist crumbs attached. Do not overbake.

Allow to cool to room temprature or overnight before cutting and serving.

Note: If you want to make the original recipe from the cookbook  keep the recipe the same and just add 1 cup of walnuts, 3/4 cup white chocolate and 1/2 cup semisweet chocolate.


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