Yesterday was Mr. How Sweet’s favorite day of the year — Derby Day.
It was one of my favorites too: mint julep day.
Mr. How Sweet didn’t pick the winning horse, but that didn’t ruin the afternoon.
I was a few mint juleps in before I noticed he’d wagered away money I could have spent on shoes.
Thankfully, I made these blondies before the juleps arrived.
We were meeting up with Caitlin, Abby, Jordan, and Ashley after the Derby, and I thought these bars would be the perfect treat.
These blondies reminded me of the chocolate chip cookie pie I made a few months earlier, but in bar form.
I sampled a few bites before packing them for the party, and they were genuinely delicious — like a giant chocolate chip cookie topped with fluffy peanut butter frosting.
The photos don’t fully capture it, but the bars were nearly two inches thick and totally indulgent.
Chocolate Chip Blondies
Adapted from Simply Recipes
Ingredients:
1 cup butter, melted
2 cups dark brown sugar (light brown works fine)
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
2 cups all-purpose flour
1 cup chocolate chips
Directions:
Preheat the oven to 350°F (175°C). In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs and vanilla and mix until combined. In a separate bowl, stir together the flour, baking powder, baking soda, and salt. Fold the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips. Spread the batter evenly into a greased 9 x 9-inch pan and bake for 35–45 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs. Let cool before frosting.
Peanut Butter Frosting
Ingredients:
3/4 stick butter, softened
3/4 cup creamy peanut butter
2–3 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk
Directions:
Beat the softened butter and peanut butter together until creamy. Gradually add powdered sugar until the mixture thickens, then add the vanilla. Add milk a tablespoon at a time until you reach a spreadable consistency. Once the blondies are cooled, spread the frosting evenly over the top. Slice into squares and serve.