Today happens to be National Cookie Bar Day. Or National Blondie Day. Or National Vanilla Brownie Day. So in honor of this very exciting “holiday”, I decided to make these Triple Mini-Chip Blondies (Recipe: ) with Semi-sweet, White and Butterscotch Mini-Chips. They are ooey, gooey and 100% delicious. Just what you are craving on a Friday afternoon!
Ingredients
3/4 cup brown sugar
3/4 cup white sugar
1 cup butter (2 sticks) softened
2 teaspoons vanilla extract
2 eggs
2 1/4 cup all purpose flour
1 teaspoon salt
1 teaspoon baking soda
6 ounces (1/2 package) butterscotch mini-chips
6 ounces (1/2 package) white mini-chocolate chips
6 ounces (1/2 package) semi-sweet mini-chocolate chips
Directions
Preheat oven to 350F. Make a foil sling for your 13 x 9 inch pan. Spray with nonstick cooking spray.
In the bowl of a stand mixer, cream together both sugars and butter. Add eggs and vanilla, and continue to mix. In another large mixing bowl, mix together flour, salt, and baking soda. Add creamed mixture and blend well. Add butterscotch, white and chocolate mini-chips and stir in, reserving a handful to sprinkle on top.
Spread cookie batter in the pan and bake for 30-35 minutes (until just golden brown). They will look soft in middle and if you desire and more cake like bar, bake 5 to 10 minutes longer. Transfer pan to wire rack and cool 30 minutes. Using foil overhang, lift blondies from pan. Return blondies to wire rack and let cool completely, about 1 hour more. Cut into 2-inch squares and serve.
