Triple Chip Blondies

My friend Jenny makes these bars all the time.  I kept asking for the recipe and she told me it was on the Our Best Bites website.  I had heard of their website, but never been on it before.  They look like they have some good recipes there so I will need to check more of them out.  Anyway, these bars do not contain any baking powder or baking soda-in case you do a double take like I did when I read the ingredients.  This dessert is rich and dense, but super easy and great to serve when you need a quick dessert.  Also, the recipe is for a 9x13 pan, but Jenny experimented and they can be made thick in a 9x13 pan or thin in a 12x16x1 (large cookie sheet with a 1" raised edge all the way around).  Just watch the baking time if you make them thinner so they get too dark.  They are so rich you would be happy with both versions.  Also, the chocolate drizzle on top is optional in my opinion.  :)  You can also easily switch out the chocolate chips for whatever you have on hand.  Enjoy!

Triple Chip BlondiesSource: Our Best Bites

Ingredients:

1 cup (2 sticks) salted butter
2 cups light brown sugar
2 teaspoons vanilla
2 eggs
2 cups all-purpose flour, lightly spooned into a measuring cup and leveled with the back of a knife
2/3 cup chocolate chips, plus 1/3 cup for drizzling on top
2/3 cup white chocolate chips
2/3 cup peanut butter chips or butterscotch chips
1 teaspoon coconut oil or shortening

Instructions:

Preheat oven to 350. Spray a 9×13″ pan with non-stick cooking spray. Set aside.

Melt the butter. Combine in a large mixing bowl with the brown sugar. Add the vanilla and the eggs and beat on medium speed until combined. Add the flour and mix until just combined. Add the chocolate chips (excluding the 1/3 cup reserved chips), white chocolate chips, and peanut butter or butterscotch chips and mix until combined.

Transfer the batter to the prepared pan and bake for 20-25 minutes or until golden brown on top. Allow to cool completely. When cool, combine the reserved chips and the coconut oil or shortening in a small freezer zip-top bag, seal it, and heat it in the microwave in 15-second increments, mashing the bag with your hands until the chocolate and oil are smooth (repeat as long as necessary). Cut a small corner out of the bag and squeeze the melted chocolate over the baked blondies. Allow to cool completely before cutting into bars.