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    28 Feb Easy, No-Fail Blondies by Rina Hirsch

    Posted at 22:40h in by
    0 Likes

    PREP 10mins
    COOK 25mins
    TOTAL 35mins

    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 flavor will not be as rich.
    Feel free to customize this recipe to your liking — add chocolate,
    nuts, dried fruit or whatever else you adore.

    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

    OPTIONAL EXTRAS

    1/2 to 1 cup chocolate chips (white, milk, semi-sweet, dark, etc.)

    1/2 to 1 cup chopped and toasted nuts

    1/2 to 1 cup chopped dried fruit or shredded/flaked coconut

    1/4 cup liquor (bourbon, whisky, rum, etc.) note: Increase flour by 1
    tablespoon to accommodate

    1/2 teaspoon favorings or extracts (coconut, mint, rum, raspberry, etc.)

    2 tablespoons instant espresso powder

    DIRECTIONS

    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.

     TIPS

    Store blondies covered in an airtight container up to 3 days at room
    temperature or up to a week in the fridge. You can also freeze up to 3
    months.
    FAQ – Doubling The Recipe: This recipe should double just fine. Use a
    13-inch by 9-inch pan and watch the baking time — it will need a
    little longer to bake. We suggest that you start checking at 25
    minutes and then check every five minutes after that.