An Albino Brownie

(above) Chewy Chocolate Chunk Oatmeal Blondies

Bar cookies are super easy and quick to make. Why? Simply press dough into the pan and bake! Life is a lot easier with out scooping, rolling, cutting and shaping dough into neat individual cookies. I was really surprised when I found out that none of my friends knew what blondies were. Blondies are basically vanilla brownies or brownies minus the chocolate. These blondies are chewy, sweet and buttery. My brother thinks that these blondies are a bit granola-bar like but I disagree. They are more like an oatmeal chocolate chip cookie in bar form. The chocolate chunks were a wonderful addition as nothing makes your day like biting into a chunk of melty chocolate goo. Of course, you can add whatever you like to the blondies such as M&Ms, nuts and chocolate chips, or you could just make them plain. Light bulb moment: white chocolate chip macadamia nut blondies. Those would be amazing!

(above) You start by creaming together brown sugar and butter.

(above) I decided to coarsely chop 4oz of semi-sweet chocolate to create chocolate chunks.

(above) I added some extra oats and chocolate chunks to sprinkle on top of the blondie before baking.

(above) This recipe makes 16 pieces of blondie.

Chewy Chocolate Chunk Oatmeal Blondies

Adapted from Martha Stewart
Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup packed light-brown sugar
1 large egg

1/2 teaspoon vanilla extract
1 cup all purpose flour

1/2 cup white sugar

1 teaspoon baking powder

1/4 teaspoon salt

4oz semi-sweet chocolate, chopped into chunks + extra for topping
1 cup old-fashioned rolled oats

Directions:

1. Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
2. Using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla, and beat until combined. In a separate bowl, whisk together flour, white sugar, baking powder and salt. With mixer on low, gradually add in flour mixture; mix just until combined. Mix in 3/4 cup oats. Mix in chocolate chunks. Pour batter into prepared pan.
3. Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats and extra chocolate chunks, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.
4. Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares.