Name: Choco District Blondies
Ingredients: 2 ¼ cups + 2 Tbsp (285g) all-purpose flour; 1 cup (90g) Renewal Mill Upcycled Oat Milk Flour; 1 ¼ tsp baking powder; 1 ¼ cups (283g) unsalted butter, melted & cooled; 1 ¾ cup (373g) light brown sugar, packed; 2 large eggs; 1 large egg yolk; 1 Tbsp vanilla extract; 1 ¼ tsp salt; Wildwood Chai Drinking Chocolate; Chuao Golden Goodness + Salted Chocolate Crunch Mini Bars; Mallow Puffs Raspberry Mallows, halved; Supernatural Rainbow Chocolate Chips; Valrhona Dulcey Chocolate Fèves; Nói Síríus 56% Bittersweet Chocolate, chopped; Callebaut Ruby Chocolate Callets; Chuao Oh My S’mores! + Sprinkle Dreams Mini Bars

Instructions

Heat oven to 350°F. Grease a half sheet pan. (We used this 17.25" x 12.25" x 1" pan.)
In a medium bowl, whisk together flours and baking powder. Set aside.
In a large bowl, whisk together melted butter, brown sugar, eggs, egg yolk, vanilla, and salt until thoroughly combined.
Fold flour mixture into wet mixture until just combined, being careful not to overmix.
Pat thick batter into an even layer across bottom of pan.
Using a knife or pizza wheel, cut blondies into 8 districts. Place choco goodies in their respective districts.
Bake for about 15 minutes or until blondies are mostly set and edges are light golden brown.
Transfer baking pan to wire rack and allow to cool completely.
Once totally cool, re-cut blondie districts, then cut each district into 4 pieces. Or go nuts and ignore the districts, cutting blondies all willy-nilly!

Notes

Inspired by: Sheri Wilson

This “district” style was inspired by our pal Sheri’s cookie trays. For more inspo, check out some of her designs:

Party Time
St. Patrick’s Day
Easter
Fruit & Chocolate (This is technically a pancake tray, but the toppings would still be yummy with blondies!)

Choco District Blondies