What Kids Learn
- To make these blondies, you’ll need to preheat the oven to 350°F.
- You’ll also need an 8-inch square baking pan.
- You don’t need to beat the eggs with a fork. Use an electric mixer set at a medium speed.
If there were a popularity contest for desserts, chocolate brownies would win every time—at least in my family of diehard chocoholics. But from the time she was little, my daughter Karla was not a fan. She’d request white chocolate rather than milk chocolate at the holidays, and she preferred vanilla milk to chocolate. The first time we made “blondies” (basically vanilla brownies), Karla was in heaven. But after she’d polished off several, she made a surprising request: “Mom, would you please put chocolate chips in them next time?”
I gave her a package of milk-chocolate chips the next time we made blondies, and she stirred them into the batter. The results rivaled traditional chocolate brownies for my kids’ praise.
This recipe produces what is, quite simply, an excellent brownie: chewy on the inside, lightly crisp on top, with an almost butterscotch flavor that is perfectly enhanced by the lavish amount of chocolate chips.
If you don’t have the requisite chocolate chips in the house, feel free to sub in peanut-butter chips, butterscotch chips, or white-chocolate chips. I know Karla would approve!
What You’ll Need
- Cooking spray for the baking pan
- 2 eggs
- ⅓ cup canola oil
- 1 cup sugar
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 1 teaspoon vanilla extract
- 1½ cups milk chocolate chips
What to Do
- Preheat the oven to 350°F. Let your child spray an 8-inch square baking pan with cooking spray.Teachable Moment: 4 Brownie and Blondie Facts
- The first ever (and most traditional) recipe for brownies uses only five ingredients: flour, sugar, chocolate, eggs, and butter.
- If you’re more of a blondie fan, making the switch from brownies is easy! Just leave out the chocolate and substitute brown sugar for white sugar.
- There are many different stories explaining the origin of brownies. One points to a cook’s mistake: supposedly the chef didn’t put in any baking powder, and accidentally made the chewy treat we love today!
- Brownies made their big debut in Chicago in 1893 as a lunchtime treat for guests of the Palmer Hotel.
- Show your child how to crack the eggs into a large mixing bowl. Beat until foamy with an electric mixer set on medium speed.
- Invite your little baker to measure and add to the mixing bowl the oil, sugar and flour, followed by the salt, baking powder, and vanilla extract. Beat the batter for one minute or until smooth.Teachable Moment: 9 Totally Tasty Blondies to Try
- Snickerdoodle Blondies
- Cookies and Cream Blondies
- M & M Blondies
- Funfetti Blondies
- Milky Way Blondies
- Raspberry Swirl Cheesecake Blondies
- Butterscotch Blondies
- Maple Glazed Apple Blondies
- Raspberry Almond Blondies
- Have your helper measure and add the chocolate chips. She can stir these in by hand. Transfer the batter to the baking pan. The batter will be stiff. Place the pan in the oven and bake for 28 to 30 minutes, or until a toothpick inserted into the center of the pan comes out mostly clean. Cool the blondies in the pan for half an hour, cut, and serve.