Take a break and indulge in these very portable blondie bars. Makes 2 dozen bars
1 cup (2 sticks) unsalted butter, at room temperature
1 2/3 cups packed dark brown sugar
2 large eggs
1 1/4 teaspoons vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 cup semisweet chocolate chips
Preheat the oven to 350 F. Butter a 13-by 9-inch baking pan.
1. In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Beat in the vanilla, then beat in the salt.
4. On low speed, beat in the flour in two additions.
5. With a wooden spoon, stir in the chocolate chips.
6. Spread the batter evenly in the prepared pan and smooth the top.
7. Bake for 30-35 minutes, until golden brown on top and no longer puffy; do not overbake.
8. Let cool completely in the pan on a wire rack. With a large sharp knife, cut into 24 bars.
Courtesy of Mary Engelbreit’s Dining Out
