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1
Position oven rack in the lower third of the oven; preheat oven to 350u00b0; oil a 13x9 inch baking pan; set aside.
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2
In a bowl, whisk the flour, baking soda, cinnamon, salt, ginger, and nutmeg together; set aside.
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3
In another bowl, beat the oil, brown sugar, and sugar using the electric mixer on medium speed; continue beating until the sugars have dissolved, about 5 minutes.
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4
Add in the eggs, one at a time, allowing each to be thoroughly incorporated before adding the next.
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5
Scrape down sides of bowl as needed.
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6
After beating in the third egg for 1 minute, stir in the vanilla.
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7
With a wooden spoon or rubber spatula, stir in the shredded carrot and chocolate chips until combined.
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8
Then stir in the flour mixture just until incorporated; do not beat.
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9
Spoon batter into prepared pan, spreading it gently to the corners.
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10
Bake for 35 minutes or until the top is lightly brown and a pick comes out with a few moist crumbs.
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11
Set pan on a wire rack to cool for at least 30 minutes.
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12
Cut blondies into 24 pieces while they are still in the pan; carefully remove them with an offset spatula.
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13
Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
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14
Variations: substitute 1 1/2 teaspoon rum extract for the vanilla; and/or.
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15
add 2 teaspoons finely grated orange zest with the shredded carrot; and/or.
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16
substitute milk chocolate chips or white chocolate chips for the semisweet chocolate chips.
