I have made blonde brownies and tried other cookie bar recipes and I think I like these the best. For one, there isn't a cup of oil in them! Yuck. They baked up a lot nicer and the center cooked through better than other ones. I did have to bake it longer than it asked for, that might just be an oven difference. Needless to say, they were for a football banquet and there were only crumbs left. Very good.
Makes a 9x13 inch pan of bars
2 1/8 c all purpose flour
1/2 tsp salt
1/2 tsp baking soda
12 tbsp butter (1 1/2 sticks), melted and cooled slightly
1 c brown sugar
1/2 c granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla
2 c chocolate chips (use your preference, semi sweet, bitter sweet, milk, white, peanut butter...)
Preheat the oven to 325 degrees. Adjust the oven rack to the lower middle position. Line a 9x13 pan with foil or parchment leaving some to hang over the edges of pan for removal. Spray the lined pan with cooking spray.
Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatual, fold the dry ingredients into the egg mixture until just combined; do not over mix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
Bake until the top of the bars are light golden brown, slightly firm to the touch, and edges start pulling away from the sides. 24-28 minutes.
(I had to cook it quite a bit longer for the middle to be done) Cool on a wire rack. Remove bars from the pan by lifting the overhanging lining and cut into 2 inch squares.
Source: My Kitchen Cafe, originally adapted slightly from Cook's Illustrated
Coming over from Lara's blog -- a fellow Minnesotan here too! These bars remind me of the ones that showed up at potlucks... and always disappeared.
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