Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line the baking pan with parchment paper.
- In a mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
- Add the eggs one at a time, followed by the vanilla extract, whisking until smooth.
- In a separate bowl, mix together the flour, cocoa powder, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not over-mix.
- Gently fold in the semi-sweet chocolate chips, ensuring an even distribution.
- Pour the batter into the prepared baking pan and spread evenly.
- Drop spoonfuls of fruit jam over the batter and use a knife to swirl it in lightly.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Cut into neat squares and serve, garnished with fresh mint leaves if desired.
Nutrition
Notes
Feel free to switch up the fruit jam to your favorite flavor or even experiment with nuts or dried fruits mixed into the batter.
If you want a richer blondie, consider adding white chocolate chips in place of semi-sweet.
Store any leftovers in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness.
Enjoy your baking!
If you want a richer blondie, consider adding white chocolate chips in place of semi-sweet.
Store any leftovers in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness.
Enjoy your baking!