Easy Blondies
Prep time
Cook time
Total time
Adapted from: "Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies" by Alice Medrich
Serves: 16
Ingredients
- 1 cup (4.5 oz) unbleached all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. salt
- 8 Tbsp. (1 stick) unsalted butter
- ¾ cup plus 2 Tbsp. (6.125 oz) packed light brown sugar
- 1 large egg
- ½ tsp. pure vanilla extract
- ⅔ cup (2.33 oz) broken or coarsely chopped walnut pieces
- ½ cup (3 oz) semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Position a rack in the lower third of the oven. Line an 8-inch square baking dish with foil.
- Combine the flour, baking powder, and salt in a small bowl and mix together thoroughly with a whisk or fork.
- Melt the butter in a small saucepan. Remove the pan from the heat and stir in the brown sugar. Use a wooden spoon to beat in the egg and vanilla. Stir in the flour mixture followed by half of the walnuts. Spread the batter into the pan. Sprinkle the remaining walnuts and the chocolate chips evenly over the top.
- Bake for 20 to 25 minutes, or until the nuts look toasted, the top is golden brown, and the edges have pulled away from the sides of the pan. Cool in the pan on a rack. Lift the ends of the foil and transfer to a cutting board. Use a long sharp knife to cut into squares. May be kept in an airtight container for 3 to 4 days.
Notes
UPGRADES:
NUTMEG OR CINNAMON BLONDIES: Just before serving, grate a little nutmeg or cinnamon stick over the bars.
PEANUT BUTTER BLONDIES: Reduce the amount of brown sugar to ⅔ cup. Add ½ cup (3 oz) well-stirred natural peanut butter (chunky or smooth) with the brown sugar. Substitute ½ cup (2 oz) roasted salted peanuts for the walnuts.
PEANUT BUTTER HAZELNUT BLONDIES: Reduce the amount of brown sugar to ⅔ cup. Add ⅓ cup (3 oz) well-stirred peanut butter (chunky or smooth) with the brown sugar. Substitute toasted skinned hazelnuts for the walnuts. Before baking, sprinkle the top very lightly with tiny pinches of flaky sea salt.
NUTMEG OR CINNAMON BLONDIES: Just before serving, grate a little nutmeg or cinnamon stick over the bars.
PEANUT BUTTER BLONDIES: Reduce the amount of brown sugar to ⅔ cup. Add ½ cup (3 oz) well-stirred natural peanut butter (chunky or smooth) with the brown sugar. Substitute ½ cup (2 oz) roasted salted peanuts for the walnuts.
PEANUT BUTTER HAZELNUT BLONDIES: Reduce the amount of brown sugar to ⅔ cup. Add ⅓ cup (3 oz) well-stirred peanut butter (chunky or smooth) with the brown sugar. Substitute toasted skinned hazelnuts for the walnuts. Before baking, sprinkle the top very lightly with tiny pinches of flaky sea salt.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2015/02/easy-blondies-super-bowl-equinoxmademedoit.html