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This moist, rich "blondie" is flecked with dark and milk chocolate. Scatter additional chopped chocolate on top for a pretty presentation. Emma Grinde took second place in Divine Chocolate’s contest with this recipe.
1 cup (2 sticks, 8 ounces) butter, melted
2 cups (14 ounces) granulated sugar
1 teaspoon vanilla
1/2 teaspoon salt
4 large eggs
1 cup (7 1/2 ounces) brown sugar
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1.5-ounce bar Divine milk chocolate, chopped
1.5-ounce bar Divine dark chocolate, chopped
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
Beat together the butter, sugars, vanilla, and salt, then add the eggs, beating till smooth and creamy. Stir in the flour, then the chopped chocolate. Spread the batter in the prepared pan.
Bake the bars for 30 minutes, until golden brown. Remove from the oven, and cool before cutting. Garnish with additional grated chocolate on top, if desired.
Yield: 2 dozen bars.