Yesterday I promised a tasty recipe and I'm about to deliver!
I knew I wanted to include a breaking recipe this week, and there was another one I contemplated, but then I found this one. Blondie's are a favourite of mine, though I haven't had one in YEARS. I had a friend in elementary school whose mom made them often and they were so good. These ones are not quite the same, but they are amazing. Bryon is also super blonde, so I thought it was fitting.
I will also say these are incredibly easy to make. If anything, keep this recipe in mind when you need a treat for something on the fly. Some notes: they are quite thin, so when you spread them in the pan make sure there are no holes. It will work out in the end. These have been taste tested by Bryon and my colleagues at work and they've been well received. I suggest serving them chilled, because the butter makes them quite oily when they're warm. I also added about 1/8 cup of amaretto, I recommend a little more if you decide to make boozy blondies.
Photos below and the recipe to follow! Have a fabulous day, and tag me on Instagram if you make them ( @CaitlinAlison )
Easy, No-Fail Blondies Recipe
Blondies are one of the simplest, tastiest baked goods you can make. These blondies are perfectly dense with a paper-thin crinkly top and taste like deep, rich buttery caramel. If you have it, use dark brown sugar. Light brown sugar works, but the flavour will not be as rich. Feel free to customize this recipe to your liking — add chocolate, nuts, dried fruit or whatever else you adore. We’ve shared suggested amounts in the recipe below.
Makes 16 bars
YOU WILL NEED
8 tablespoons (115 grams or 1 stick) unsalted butter, melted
1 cup (215 grams) lightly packed dark brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract, optional
1/8 teaspoon kosher salt
1 cup (130 grams) all-purpose flour
1/2 to 1 cup chocolate chips (white, milk, semi-sweet, dark, etc.)
1/8 or 1/4 cup Amaretto note: Increase flour by 1 tablespoon to
Heat oven to 350 degrees F. Line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper.
In a medium bowl, stir melted butter and brown sugar until blended. Add the egg, vanilla, almond extract (optional) and salt then stir vigorously until smooth. When the batter looks well blended, add the flour and stir until no more streaks of flour remain. Stir in chocolate chip, nuts or dried fruit (if using).
Spread the batter evenly in lined pan and bake 20 to 25 minutes until a toothpick inserted into the middle comes out relatively clean. Cool then cut into 16 squares.
Recipe slightly adapted and inspired by Mark Bittman’s cookbook, “How to Cook Everything” and by Smitten Kitchen’s blondies recipe.