How is it that I’ve lived 30 + years without having ever eaten a blondie!?! I didn’t even know they existed until I saw them on…you guessed it…Pinterest! lol I was browsing through my pinterest pages and decided to give this recipe a try. O…M…G they were fabulous! For add-ins I used chocolate chips and some hazelnuts I had leftover from the nutella adventure. I can’t wait to try making a million variations of these scrumptious little squares. (I ate an entire row in one sitting). My sister Nicole would love these. They’re a lot like her favourite Coffee Congo Bars except it’s a brownie texture instead of a cake texture. Thanks to Smitten Kitchen and Mark Bittman’s “How to Cook Everything”.
8 tablespoons (1 stick, 4 ounces or 113 grams) butter, melted
1 cup (218 grams or 7 3/4 ounces for light; 238 grams or 8 3/8 ounces for dark) brown sugar
1 large egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
1 cup (4 3/8 ounces or 125 grams) all-purpose flour
1.Butter an 8×8 pan
2.Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
3.Add salt, stir in flour. Mix in any additions (below).
4.Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.
Further additions, use one or a combination of:
•1/2 to 1 cup chopped nuts, toasting them first for even better flavor
•1/2 to 1 cup chocolate chips
•1/2 teaspoon mint extract in addition to or in place of the vanilla
•1/2 cup mashed bananas
•1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
•2 tablespoons of espresso powder with the vanilla
•Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
•Top with a vanilla butter cream or chocolate peanut butter cream frosting