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Chocolate Chip Blondie Bars…an old-fashioned favorite!

Time for a little sweetness in this blog! My college son is in the kitchen making some kind of cookie, so I’m inspired to add this recipe to my blog tonight. I remember eating these blondies when I was young – only then, my mother made them from a boxed mix. The boxed mix disappeared from grocery stores at some point, but I still love the flavor of these. They are a combination of butterscotch brownie and chocolate chip cookie – how can you go wrong with that?! Even though there is no butterscotch in the bar, I use dark amber agave syrup – it gives a similar taste. Otherwise, brown sugar is the preferred sweetener.

Easy recipe, simple ingredients and of course, my favorite gluten-free mix – Pamela’s Baking & Pancake Mix. Bake a little sweetness tonight! Enjoy!!

P.S. My son just brought me two warm cookies and a glass of cold milk! If I can get him to remember how he made the cookies (they are gluten-free!), I’ll write about them at some point! Yummy!!!

 

Chocolate Chip Blondie Bars

1 stick butter, softened
½ cup amber agave syrup
1 tablespoon vanilla extract
1 large egg
2 cups Pamela’s Gluten Free Pancake and Baking Mix
½ cups chocolate chips

Preheat oven to 350 degrees. Lightly grease an 8 X 8 inch baking pan. Combine butter and agave syrup in a medium bowl, mix until blended. Add vanilla extract and egg, mix until well blended. Add Pamela’s Mix and mix until smooth and creamy texture. Pour the batter into prepared pan and spread with a spatula. Sprinkle chocolate chips on top. (** Optional: add chocolate chips to the batter and mix in.) Bake in the oven for 25-30 minutes until golden brown. Let cool and cut into bars. Makes 12 bars.

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Posted by on June 2, 2012 in Desserts

 

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