Blondies, Infinitely Adaptable
by Deb
dessertadaptablequickbaked
Yield: 16 or morePrep: Prep: 15 minutesCook: Cook: 25 minutesTotal: Total: 40 minutes
Ingredients
You have 0 of 7
protein
- ○1large egg
dairy
- ○8 tablespoonsunsalted butter
grain
- ○1 cupall-purpose flour
pantry staple
- ○1 teaspoonvanilla extract
- ○1 cuplight or dark brown sugar
- ○flaky sea salt or coarse sea salt
other
- ○1 1/2 cupsmix-ins of your choice
Instructions
- Heat oven to 350°F. Butter an 8×8-inch baking pan, or line the bottom and two sides of one with parchment paper, buttering the exposed parts.
- Melt butter in a small saucepan; keep cooking it, stirring occasionally, until it becomes toasty and browned at the bottom and has an unbelievable aroma. Pour into a medium or large bowl and whisk in sugar until smooth. If not cooled to lukewarm, 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.
- 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.
- 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.
My notes
Leftover blondies can be stored in an airtight container at room temperature for up to a week. Ideas for additions: Chopped nuts, toasting them first for better flavor; 2 tablespoons espresso powder.