When I was little, my mom used to make the best cookie cakes for me and my siblings’ birthdays. We’d always suggest it over boring cake because…well…cake is boring! Haha, I’m not hating on cake—I love me some Red Velvet and Buttermilk Chocolate Ganache Cake—but seriously, her giant cookies were the bomb…
Anyway, Mom not only used her cookie cake recipe for giant birthday cookies but also for blonde brownies during the rest of the year. She’d change up the recipe nearly every time, switching out chocolate chips for butterscotch or peanut butter chips; or chocolate chips for cranberries with a white chocolate drizzle … I loved how versatile the recipe was and how creative my mother became.
Over the years, I learned how to make this recipe, too. Besides the array of flavors options, I am constantly amazed how EASY & EFFORTLESS it is to follow the steps and finish these brownies. Have a cookie craving? No waiting on dough to chill overnight for these babies. No infinite scooping of batter onto cookie sheets. Less kitchen equipment = less mess.
You make the dough, spread it into a pan, bake it for 20 minutes and eat it 10 minutes after that.
These bars can be ready in under an hour! Less time the ooey- gooy-er you want them ;)
Now let’s quit the small talk and start bakin’!
- 1 cup butter, softed
- 2.5 cups brown sugar, packed
- 3 eggs
- 3 tsp vanilla
- 3 cup flour
- 3/4 tsp salt
- 3/4 tsp soda
- 2.5 cup choc chips, nuts or dried fruit*
- (*feel free to change up the flavors as much as you want! Even though the traditional recipe calls for chocolate chunks and nuts, my mom once made these blondies with dried cranberries and then drizzled white chocolate over the top; another time she subbed the chocolate for butterscotch chips!)
- Preheat oven to 350F. Grease a 12x7 baking pan. Or a round pizza-sized pan. Or a 10-inch skillet.
- In a large bowl cream the butter until fluffy. Gradually add sugar, beating well. Once butter and sugar is combined, add each egg individually; then the vanilla.
- In a separate bowl, whisk the flour, salt and soda. Combine this into the creamed mixture, mixing well but stopping BEFORE all the flour is incorporated.
- Gently fold in the chocolate chips (or whatever you decided to add), mixing in the remainder of the flour.
- Bake for 18-25 minutes (shorter for a larger, dark or glass pan). When a toothpick is inserted in the center and comes out clean they're finished. The gooey-er you want them, the less time you bake them. **I baked mine for 20 minutes exactly but used a 10-inch cast iron pan**