In honor of National Chocolate Chip Cookie Day, I’m excited to share a delicious recipe which stars the chocolate chip, shares similar ingredients as the chocolate chip cookie but is a bit heartier in shape and sweetness… The recipe is based on Martha’s Rocky Ledge Bars which has been a favorite and “most requested” for years. The batter is so delicious, I thought it would be the perfect base for this version which features ingredients I have had in my pantry.
Do you have 1/4 cup bag of peanut butter chips left over in your cabinet? Perfect! Or what about a snack sized bag of m&m’s- great! A bar of white chocolate? Chunk it up and throw them in… The only constant I keep is this delicious batter and ever classic, always delicious, chocolate chip! As long as you keep the rest of the “kitchen sink” ingredients the same measurement wise, these will be amazing!
Kitchen Sink Blondies
(adapted from Martha Stewart.com)
Blondie batter Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1 1/2 cups packed dark-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
Kitchen Sink Ingredients:
(these can be switched out to your liking, just keep the measurements about the same)
1 cup mini pretzels
1 1/2 cups semisweet chocolate, coarsely chopped
1 cup m&m’s
1 cup peanut butter chips
5 peanut butter cups, cut into chunks
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Line with parchment paper, allowing a “grab-able” overhang on the longer sides.
Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of all the kitchen sink ingredients except the peanut butter cups.
Batter will be thick, pour and then spread into prepared pan being sure to get batter into corners (an offset spatula works nicely for this). Scatter remaining “kitchen sink ingredients”, on top of batter, lightly pressing down where needed. Disperse peanut butter cup chunks evenly and press in. Bake until top is golden brown and a cake tester inserted into the center comes out “batter clean” (you will see goey chips etc…), about 30- 35 minutes- (note: for a “cookie dough center check at 25 minutes). Let cool completely, then using the parchment overhang, remove from the pan and place on cutting board (or cookie sheet). Refrigerate until set, at least 30 minutes.
Remove parchment, and cut into into triangles (like Rocky Ledge) or squares. Enjoy them chilled (my fave) or at room temperature.
I hope you have fun trying a bunch of different “kitchen sink” variations of this recipe- I’m sure you will make them again and again like I do! Xo Dani