I didn’t intend to blog these Maple Chocolate Chip Blondies. But then I mentioned, on Facebook, that they were perfuming my home with a heavenly aroma, and a clamour of voices (well, three voices. Maybe four) sang out for the recipe.
The things I do for you people. The things I do.
(P.S. “Things” here means stashing two blondies in the freezer on Monday so I’d have something to photograph on Saturday, because winter in Canada means it’s dark when I leave for work and dark when I get home — not optimal food photography conditions. Particularly when you’re me and trying to understand instructions for building a lightbox makes
a G&T look mighty tasty your head hurt. And then, of course, it was grey and raining on Saturday, and the last remaining lightbulbs in both our kitchen and living room blew out, so… is 10am too early for gin?)
Here are things that I love: Maple syrup. Desserts with a hint of salt accentuating caramel-esque sweetness. Strong dark pops of chocolate (not boring through-and-through chocolate). Blondies. Maple syrup. Salted butter. Blondies. Moist rich soft centres. Crisp chewy edges. Maple syrup. Chocolate chips. Blondies. Caramel-esque dark brown sugar. Butter. In other words: These treats.
Everyone I shared these quick and easy maple syrup chocolate chip blondies with liked them too (seconds were had). You should probably make them now. Yes? Yes. Go turn your oven on; I’ll wait.
(Also, guess what? No peanut butter! It’s true. Sometimes I bake things that have nothing to do with nuts at all.)