Salted Oatmeal Chocolate Chunk Blondies 

Salted Oatmeal Chocolate Chunk Blondies

My official hold-out time for not baking is 4 weeks.  I tried, and that’s as long as I could go.  Sometimes at night I get these stream-of-consciousness food ideas, and a lot of times it’s baking.  This one came one night, and it had been on my mind ever since.  I just kept thinking “chocolate-chunky-oat-salt-bars” until I caved and bought the chunks.  I actually purged my chip and chunk drawer last month because I was baking sooo often, it was pretty bad.  I threw out about a dozen bags of assorted morsels.

So here’s my (personally) long-awaited Salted Oatmeal Chocolate Chunk Blondies…trust me, these are worth it!  

 

Total Time:  2 1/2 hours

Yield:  16 big bars

Difficulty Level:  Easy

 

Ingredients

Cooking spray

1 ½ cups flour

1 teaspoon baking sodac

¼ teaspoon salt

2 cups quick cooking oats

1 cup brown sugar

½ cup white sugar

2 sticks unsalted butter, melted and slightly cooled

2 teaspoons vanilla extract

2 eggs

2 cups chocolate chunks, plus more for topping

Fleur de sel or coarse salt

 

Directions

  1. Sift together the flour, baking soda, and salt. Add the oats to the mixture, and set aside.
  2. To a separate bowl, add the brown sugar, white sugar, butter, and vanilla. Use an electric hand mixer over medium to mix all the ingredients until well-blended.  Add the eggs, one at a time, incorporating each one individually.
  3. In thirds, add the dry ingredients to the sugar and butter mixture. Mix on low, and slowly increase to fully incorporate.
  4. Use a rubber spatula to fold in the chocolate chunks.
  5. Spray an 8×8 or 9×9 inch pan with cooking spray. Press the blondie batter into the pan evenly.  Cover, and refrigerate for 1 hour.
  6. Meanwhile, preheat the oven to 350 degrees.
  7. Remove the blondies from the fridge, and press extra chocolate chunks into the top. Sprinkle the blondies with fleur de sel or other coarse salt.
  8. Bake the blondies for 45-55 minutes, or until the top is just beginning to brown.
  9. Allow to cool completely before slicing and serving.

 

{adapted from Betty Crocker}

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