One of my goals this year was to try a new recipe every week so I can get out of the rut of making the same things week after week. I haven't totally succeeded, but inspired by my friend Jenny Bybee, I thought I could start including my adventures (and misadventures) on my blog and maybe get some new recipes in the process.
Anyway, last week I made Blondies for Colby. He is a brownie fanatic so I thought I'd give them a try. I omitted the walnuts and they were pretty good. I adjusted the salt the recipe calls for because I thought they were too salty. Also, because I used a dark pan they only took about 30 minutes to bake. (Just FYI ;)
What I really need are some new dinner recipes--not just the sweet stuff! Let me know if you have and great ideas for me! Until next week...

Blondies With Chocolate Chips
Ingredients
8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. Store blondies in an airtight container at room temperature, up to 2 days.