Milk Chocolate Blondies

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line an 18x18 cm baking dish with parchment paper.

   Tip: To ensure easy removal, make sure to grease the parchment paper with butter or cooking spray.

2. 2

   In a medium-sized bowl, whisk together the flour, granulated sugar, and brown sugar.

   Tip: Use a whisk to ensure the dry ingredients are well combined.

3. 3

   In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy.

   Tip: Make sure to scrape down the sides of the bowl occasionally to avoid missing any ingredients.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Be careful not to overmix the batter, as this can result in a dense texture.

5. 5

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Stir the chocolate until it's completely melted and glossy.

6. 6

   Add the flour mixture to the wet ingredients and mix until just combined.

   Tip: Don't overmix the batter; the chocolate chips will distribute evenly as the blondies bake.

7. 7

   Pour the batter into the prepared baking dish and smooth the top.

   Tip: Use a spatula to spread the batter evenly and remove any air pockets.

8. 8

   Bake for 35-40 minutes, or until the edges are golden brown and the center is set.

   Tip: Check the blondies frequently during the last 10 minutes of baking to avoid overcooking.

9. 9

   Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

   Tip: Let the blondies cool completely before cutting into them to ensure they retain their texture.

10. 10

    Cut into squares and serve.

    Tip: Store the blondies in an airtight container at room temperature for up to 3 days.