That's how I came to whip up this bitchin' batch of bar cookies that will certainly leave your tastebuds longing for more. It's likely that you'll also provoke me to be sad more often so that I'll deliver more tasty recipes. If this is the case, kindly remove yourself from my social circle. Otherwise, please feel free to send me lavish gifts as a token of gratitude.
So one of my favorite flavor combinations is cinnamon and chocolate. I don't know why, but whenever these flavors share a recipe, the results are amazing. This is true 100% of the time, especially in the case of hot cocoa. I shall also tell you that these are NOT blondies. So far, I have remained anti-blondie throughout the course of my life due to the fact that I loathe butterscotch, especially in chip form. Traditional blondies are merely a cop out for people who can't bake, but would like to give off the appearance of having spent hours in the kitchen. Here's why: All that sugar shocks your nerves and the human body doesn't know what to think. So, it says, "Oh, sugar! It must be delicious!" And before you know it, you have a band of loyal followers banging down the kitchen door of some poor schmuck who can't bake for crap. Oh, was that mean? Oh well.
1 stick unsalted butter
1 cup all-purpose flour
1 1/2 tsp baking powder
scant 1/2 tsp salt
1 cup light brown sugar
1 egg yolk
1 tsp cinnamon
1 cup chocolate chips (Use Ghiradelli!)
1. Preheat oven to 350'.
2. Grease a square baking dish. I prefer glass.
3. Melt butter and brown sugar together over a low flame. Stir constantly. Once the sugar is melted in, wait ten minutes.
4. Beat in egg and yolk.
4. Mix in cinnamon, salt, and baking powder.
5. Add flour. Once the flour is well incorporated, stir in the chocolate chips. Dip your finger in and lick the scrumptious batter off. Oh la la.
6. Pour the batter into the baking dish and pop that bad boy into the oven and let it bake for about 25 minutes.
7. Allow to cool completely before slicing into 16 squares.