Use just one bowl to make these easy pan chocolate chip cookies. Can be gluten free and vegan. Makes 36 rich bite-size squares.
Ingredients
- 1 cup rolled oats or chopped nuts (120 gm) (gluten free okay)
- 8 tablespoons (1 stick, 4 ounces or 113 grams) butter, melted ( vegan okay)
- 3/4 cup brown sugar (185 gm)
- *1 large egg or flax egg
- 1 teaspoon vanilla
- 1 cup (4 3/8 ounces or 130 grams) all-purpose or gluten free flour (176 gm)
- 1/2 teaspoon baking powder
- 1/8 tsp kosher salt or sea salt
- 1/2 cup dark chocolate baking chips or mix in of choice (3 oz/100 gm)
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- * Flax egg: 1 tablespoon ground flax seeds+ 3 tablespoons water. Mix and chill for 5 minutes.
- **Other mix in ideas:
- 1/2– 1 cup chocolate chips or candy
- 1/2– 1 cup toasted, chopped nuts
- 1/2 cup mashed bananas
- 1/2 cup nut butter (peanut, almond, sunflower)
- 1/2 cup dried fruit (cranberries, cherries, chopped apricots)
- 1/2 cup bourbon, whiskey or rum + 1 extra tablespoon flour
- 2 tablespoon of expresso powder mixed in with the vanilla
- 1/2 teapoon mint or almond extract instead of vanilla
Instructions
- Preheat oven to 350 F and set top baking rack in middle of oven.
- Spray and line an 8 x 8 baking dish with parchment or foil.
- Measure all ingredients and set next to a large mixing bowl.
- Toast oats or nuts: While oven is warming up, place oats or nuts on a rimmed baking sheet lined with parchment until slightly brown, 10-15 minutes, then remove from oven and set aside.
- Melt butter: use a microwave safe bowl or brown the butter in a saucepan, stirring continuously over medium heat until it boils. Continue stirring on medium low until butter begins to turn brown, about 5 minutes. Remove from heat and stir in brown sugar. Let cool a few minutes.
- In a large mixing bowl, combine egg or flax egg and vanilla and stir until well combined.
- Add in butter/sugar mixture and blend.
- Add in flour, baking powder and salt and stir with as few strokes as possible until flour disappears.
- Add mix ins: oats/ nuts and chocolate chips or other substitutes. Blend until just combined.
- Spoon into baking dish and spread evenly across and into corners.
- Bake about 20 minutes. Check for doneness with a toothpick. Do not overbake. Let cool.
- For the prettiest blondies, freeze or refrigerate until very cold before cutting into 36 small squares.
Notes
Adapted from Smitten Kitchen, Broma Bakery and Inspiredtaste.net
Find it online: https://diginwithdana.com/2015/12/one-bowl-blondies.html