These blondies are surprisingly quick and easy to make and leave fewer dirty dishes in their wake. They are soft and chewy, just what you’d want out of a chocolate chip cookie but in square form. If chocolate chip cookies feel like too much work, give this a try the next time you need a quick chocolate chip fix.

This vintage recipe was originally titled “Blonde Brownies” by Pam Moore in The Woodland Chapel Cookbook, printed sometime circa 1988. Blondies seems to be the most common name for them today.

This makes a small batch. If you’re using a 9 x 9-inch pan like I did, you’ll get a thinner blondie than if using the 8 x 8-inch pan as originally suggested. You can double the recipe and use a rectangular pan. If you do this, be sure to check the oven and check for doneness as the baking time may change.

1/3 c. butter
1 c. brown sugar
1 egg
1 tsp. vanilla
1 c. flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1/2 c. chocolate chips

Melt the butter in a 2-quart saucepan. Remove from heat and add the brown sugar.

Let it cool before adding the egg, then add the rest of the ingredients except the chocolate chips. (If you just can’t wait any longer for that blondie goodness, mix in the other non-chocolate ingredients and then add the egg, as the mix will cool as you work.)

Pour into a greased 8 x 8″ pan and sprinkle with chocolate chips. Bake at 350F for 20-25 minutes.

Alternatively, you can stir the chips in and then pour into the pan, or add other ingredients like nuts or raisins, or use this recipe as a base for all sorts of creatively oddball tray bakes. Go nuts (unless you’re allergic).