My sister-in-law served these to me and I immediately asked for the recipe. Then I went in for a second bar. So tasty! This is a slightly modified version of her recipe.

These All-American bars have the same flavor of a traditional Chocolate Chip Cookie, but in a softer bar form. These are an ideal treat for a crowd, or to make and then freeze individual squares to enjoy later. If you’d like to have a smaller amount, this recipe halves easily. For a 1/2 batch, use a 9 X 13 pan. Enjoy!

For the Oakland Elizabeth House community

Big Batch Blondies
makes 48 small squares

3 cups/13.5 oz/ 382g all purpose flour OR 1-1 GF flour
1 1/2 tsp. baking powder
1/2 tsp baking soda
1 1/4 tsp. salt, fine
2 1/3 cups/17 oz/480g brown sugar
1 cup/2 sticks/8 oz/226g unsalted butter, softened but not melted
2 tsp vanilla extract
4 large eggs
12 oz/340g chocolate chips
2 cups chopped walnuts or lightly toasted pecana (optional)

Preheat oven to 350 f

Sift together flour, baking powder, baking soda and salt in a bowl. Set aside.

Cream butter, brown sugar, and vanilla in a large mixing bowl until combined. Add the eggs, one a time, mixing well after each addition. The mixture will be fluffy.

Add the flour mixture and mix on low until just combined. Add the chocolate chips and nuts.

Spread into a rimmed 1/2 sheet pan (12 X 17) lined with parchment. Use a large offset spatula to ease the dough into the pan.

Bake until done, about 20 – 25 minutes. The top will be light golden brown, edges set, and the interior still a little soft but fully puffed. Cool completely in pan. Cut into bars to serve.

Enjoy these bars within two days for best quality. For longer term storage freeze bars in a single layer, parchment or waxed paper between layers, airtight. Thaw at room temp for 30 minutes and enjoy.