These maple chocolate chip cookie blondies are the right dessert for a crowd. They’re made with the nice stuff- butter, flour, brown sugar, and a little bit maple syrup!
Chocolate Chip Cookie Bars Meets Maple Blondies!
When you possibly can’t decipher if it’s a cookie bar or a blondie bar, you simply fuse them collectively into one! Introducing –> Maple Chocolate Chip Cookie Blondie Bars, the love youngster of a cookie bar and a blondie.
We’re large dessert followers right here at Match Foodie Finds and typically they should be made with the great things:
These bars are a spin-off of my mother’s well-known cookie bars, however I in fact made them a little bit extra Match Foodie, however eradicating some sugar and swapping it with maple syrup for that heat, wealthy taste.
Why you’ll find it irresistible!
Serves a crowd
Candy and chocolatey
Straightforward to make
Featured Elements
Flour: flour is the primary ingredient on this recipe. We haven’t examined it with something apart from all-purpose as a result of that’s how my mother makes them.
Butter: butter is used because the fats and actually provides that yummy cookie bar taste.
Brown sugar: gentle brown sugar is what makes these extra of a blondie.
Chocolate chips: what would a cookie blondie bar be with out chocolate chips?
Maple syrup: I subbed out a full cup of brown sugar and used 1/2 cup of maple syrup from my mother’s unique recipe to present them a hotter taste and fewer sugar.
Eggs: eggs are used to bind all elements collectively.
Easy Directions
Combine dry: mix, flour baking powder, and salt in a medium bowl.
Cream butter and sugar: use a stand mixer to cream the butter and brown sugar. Then, add maple syrup and vanilla and blend once more. Slowly add the eggs and blend.
Mix: add the dry elements into the moist and blend till mixed. Lastly, add in chocolate chips.
Switch and Bake: switch the batter right into a greased 9×12-inch pan and bake at 350ºF for 20-25 minutes or till the highest begins to brown.
Cool and Slice: let blondie bars cool fully earlier than slicing into diamond shapes and serving.
Storage
Retailer blondie bars in an hermetic container for as much as 3-5 days. For greatest outcomes, retailer them within the fridge.
To freeze: slice bars after which separate them out onto a baking sheet so that they aren’t touching. Freeze for Half-hour. As soon as they’re partially frozen, switch them into an hermetic container or gallon-size plastic bag and freeze for as much as 3 months.
Extra of our Favourite…
Dessert Bars
Elements
Dry Elements
2.75cupsall-purpose flourspooned and leveled
2.5teaspoonsbaking powder
1/2teaspoonsalt
1cupgentle brown sugarpacked
1.5cupsemi-sweet chocolate chips
Moist Elements
2/3cupunsalted buttermelted (11 tablespoons)
1/2cupmaple syrup
3giant eggs
1teaspoonvanilla extract
Directions
Preheat the oven to 350ºF and spray a 9×13-inch baking pan with cooking spray or line the pan with parchment paper. Put aside.
Add the flour, baking powder, and salt to a mixing bowl and whisk the elements collectively.
In a separate giant mixing bowl, cream the brown sugar and butter along with an electrical mixer or hand mixer on medium velocity till gentle and fluffy.
Drizzle the maple syrup and vanilla into the creamed combination and blend on low velocity till mixed.
Add eggs into the blending bowl till all of the eggs are included.
Slowly add the dry elements to the moist elements till mixed.
Fold the chocolate chips into the dough after which switch the dough to the 9×13-inch pan and unfold the dough out with a spatula till evenly distributed.
Bake the bars 350ºF for 20-25 minutes or till barely golden brown.
Take away from the oven and let the bars cool for 20-Half-hour earlier than chopping into them.
