Chocolate Chip Blondies

This recipe came about with me attempting to make a chocolate chip cookie pie. The consistency was more like that of a dessert bar so I called it a chocolate chip blondie (the no-cocoa version of a brownie) instead. The blondie recipe is very versatile: you can add things like nuts, marshmallows, or peanut butter chips, or you can omit the chocolate chips and have just a blondie. Another thing that is variable is how long you can bake it for. If you like a more crumbly cake texture, you can bake it until a test toothpick comes out clean. If you like it more moist and cookie dough-like, just bake it until the center is almost set.

Ingredients:
     1 stick (1/2 cup) margarine, melted
     1 cup light brown sugar
     1/4 teaspoon almond essence
     1 egg
     1/8 teaspoon salt
     1 cup of all-purpose flour
     1/2 cup semisweet chocolate chips (optional)

Preheat the oven to 375F. In a small mixing bowl, add the melted butter and the brown sugar. Mix until the sugar is dissolved, then add the essence, egg, and salt. Once those are well combined, add the flour a little at a time while mixing. Do not over-mix once you have added the flour, just mix until combined. Stir in the chocolate chips, and spread the mixture evenly into a greased 8x8 pan. (Note: I like to line my baking pans with waxed paper to make it easier to remove from the pan once baked.) Bake for 20-25 minutes for the crumby cake-like texture, or 15-20 minutes for the moist, gooey center. (You can also double the recipe to make thicker bars if you are looking for a moist cookie dough center.) Allow them to cool for 5-10 minutes, then cut and serve.