Bar cookies are the perfect no-fuss dessert for a large crowd and these blondies are no exception. They couldn’t be any easier to make and transport. Plus, they’re so chewy, moist and rich they’re sure to be hit. We used chocolate chips, but you can mix up the flavor combination and use either white chocolate, peanut butter or butterscotch chips instead. For a pretty presentation, layer them between sheets of parchment paper inside a decorative tin. If you have leftovers, you can store them unrefrigerated in an airtight container up to three days, or you can freeze them to enjoy a few months later.
Unpacked brown sugar
Mini chocolate chips
⅓ fl oz
- Preheat oven to 350°F. In a small bowl, combine flour, baking powder and salt.
- In a large bowl, beat brown sugar and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating with water. Stir in chips.
- Spread into a foil-lined 9- x 13-inch baking pan. Bake until golden, about 20 to 25 minutes. Cool on wire rack. Remove foil and cut into 24 two-inch squares.