Whats better than a brownie? You may disagree but I think Blondies are unsung heroes of the Brownie/Bar world. Don’t get me wrong, I love brownies but sometimes I want something a little on my palate and waist. That’s where these uber delicious and easy to make blondies come in handy. So we got in a ton of Ghirardelli squares are work and I got some home so that I could do a little weekend baking with them. After rummaging my pantry for a bit I decided to make Dillon a treat! I like that this recipe uses only one egg. A thing I dislike the most while eating dessert is the eggy aftertaste towards the end on your palate. Whenever I put the words oats or healthy Dillon runs in the opposite direction… haha! But he really enjoyed these, so much so they barely made past four days. I hope you will try this recipe and tell me how it was!
- 110 g all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 113g unsalted butter
- 75 g granulated sugar
- 50 g light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 3/4 tsp sea salt
- 1 cup old fashioned oats
- 10 squares of Ghirardelli Dark Chocolate Sea Salt Caramel Squares OR 5 ounces dark chocolate, roughly chopped
- Preheat oven to 350°F. Line an 8″x8″ square baking pan with parchment paper or you can brush with butter and dust some flour and set it aside.
- In a mixer fitted with a paddle attachment, I use kitchen aid but you can also use a glass bowl and hand mixer. Cream the butter and sugars until light and fluffy, this takes about 4-5 minutes. Now add in the egg and vanilla extract and mix for 2 more minutes.
- Freeze the Ghirardelli squares for 30 mins before chopping them so that they don’t melt all over the place while you add it to the batter.
- In a separate bowl, sift the flour, baking soda, baking powder, and salt. With the wet ingredients mixing on low speed, fold in the dry ingredients until almost combined.
- The batter will be somewhat thick, this is normal
- Remove from mixer and fold in oats and chocolate with a spatula. The mix will get even drier but don’t panic this is normal
- Spread batter into the prepared pan. Bake for 20- 25 minutes, or until a skewer comes out clean when inserted into the centre of the bars. I like to underbake just a little so that the bars are nice and gooey in the centre.
- But every oven is different so I would watch the mix towards the end a little bit more.
- They last for 4-5 days at room temperature, I like to zap them in the micro wave for few secs before eating so that the chocolate gets all melty! Yum!
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