Friday, April 30, 2010

Thick and Chewy Chocolate Chip Bars

Another sweets recipe. I got this one from my dear friend Erica's blog, Erica's Pantry. They are so so yummy. They made lots so thank goodness I had some people to take some to. Little B loved them (what child wouldn't). We had fun getting flour all over the kitchen with his help and as soon as they came out of the oven he was asking for a "ookie." They were the perfect thickness and sweetness and they were good days after I made them too. This is the perfect recipe to make with your kids help. It will be messy that way, but forget about that and have fun! Thanks Erica for sharing!

originally from Mel's Kitchen Cafe


2 1/8 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter…the options are endless!)


Preheat the oven to 325. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick 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 spatula, 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 is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. (It took about 30 minutes in my oven) Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.


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