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Blondies

Recipe from Smitten Kitchen - blondies, infinitely adaptable

Ingredients

  • 8 tablespoons (1 stick, 4 ounces, or 115 grams) unsalted butter
  • 1 cup (190 grams) light or dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon flaky sea salt, or 1/4 teaspoon coarse sea salt
  • 1 cup (130 grams) all-purpose flour
  • 1 1/2 cups mix-ins of you choice (my favorite: 1 cup chocolate chips plus 1/2 cup chopped toasted walnuts, see below for more suggestions)

Method

  1. Heat oven to 350°F (around 175°C). Butter an 8×8-inch (20cm x 20cm) baking pan, or line the bottom and two sides of one with parchment paper, buttering the exposed parts.
  2. Melt butter in a small saucepan; I like to keep cooking it, stirring occasionally, until it becomes toasty and browned at the bottom and has an unbelievable aroma. It’s definitely worth the trouble here. Pour into a medium or large bowl and whisk in sugar until smooth. At this point, it should be cooled to lukewarm, but if it’s not, let it rest for a few minutes until it is, then whisk in egg, vanilla, and sea salt. Stir in flour and additions of your choice.
  3. Scrape into prepared pan and smooth with spatula; the batter is thick and will take some nudging. Bake for 20 to 25 minutes, until lightly browned at edges but looks a tiny bit underbaked. (I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie.) Let blondies cool in pan, or just let them cool in it for 10 minutes and use the parchment sling to slide them onto a cutting board. Cut into 16 or more squares.

Storage

Leftover (ha!) blondies can be stored in an airtight container at room temperature for up to a week.

Ideas for mix-ins

Chopped nuts, toasting them first for better flavor; 2 tablespoons espresso powder; 1/2 teaspoon mint or almond extract in place of the vanilla; 1/2 cup dried fruit; 1/4 cup bourbon, scotch or other whiskey (increase the flour by 1 tablespoon); a mix of chopped chocolate or candy bars (toffee bits would be fantastic here); peanut butter chips instead of chocolate chips.

Note

The original post on Smitten Kitchen contains much more information about this recipe!