Once upon a time in California, when I was but a wee babe, my mom would sneak off to a little German bakery. Apparently, she “sneaked” often enough for them to not only remember her but swap recipes. They made these Pioneer Chewy bars that she adored and they offered her the recipe, presumably since they didn’t create it themselves. I grew up snacking on these every so often, coming to crave this perfect mix of vanilla and chocolate in a way that no other blondies recipe has ever come close.
These blondies are a little more cookie bar than brownie with a sweet deep flavor from the brown sugar. The chocolate chips add the right amount of cocoa but don’t overwhelm the flavor. Technically, you can cut these into about 30 bars. I might get a dozen because…. well, portion size is a very subjective thing when it tastes this good. I also strongly recommend that you use the dark brown sugar in the recipe. I’ve made them before with light brown and always regretted it after because it was just missing something.
This is also the first time I’ve gotten a chance to play with a Kitchenaid stand mixer. Let me tell you, it’s a life changing experience. It’s like riding the sexiest Harley for the first time. Or winning a very small lottery. I wants it, Precious!
Pioneer Chewies – The Ultimate Blondies Recipe
- 3/4 C butter, softened
- 1 2/3 C packed dark brown sugar (1 C + 5 T + 1 tsp Brown Sugar Splenda if you’re diabetic)
- 3 eggs, room temp
- 1 tsp vanilla
- 2 C flour
- 1 c semi-sweet chocolate chips
- 1/2 C chopped walnuts, optional
- Preheat the oven to 350 F. Grease and flour a 13 x 9 baking dish.
- Cream the butter and sugar until light and fluffy.
- Add the eggs and vanilla, and incorporate.
- Stir in the flour until mixed.
- Add the chocolate and walnuts. Mix until evenly distributed. Spread the mixture in the pan.
- Bake at 350F for about 30 minutes, until a toothpick comes out clean and the top is golden brown.
- Cool completely, then cut into bars.