Saturday, December 10, 2011
This recipe comes from a really great food blog smittenkitchen.com and is the easiest and fasted dessert (made from scratch) that I have ever made. Oh, and did I mention totally delicious. These basic blondies are so simple to make, even the most novice baker can make these confidently and with success. I make these blondies all the time adding different types of chocolate chunks or chips, depending on what is in the cupboard. This time I used semisweet chunks and milk chocolate chips. These blondies are completely satisfying and since they are so quick to make they are practically instant gratification. They are chewy and bit undercooked and dense and chocolatey and comforting and everything a blondie should be. I also really like this recipe because it's easy to remember. Just remember one: one cup of sugar, one stick of butter, one egg, one cup of flour, one cup of chocolate chips and a pinch of salt and a dash of vanilla and almond extracts. And yes, you have to add the almond extract - just a dash. It's what make these blondies, blondies, and not chocolate chip cookie bars. Make these anytime and all the time.
Makes 16 bars
These bars are sweet, buttery and crisp on the top and gooey and bit under baked in the center. The small amount of almond extract gives these bars a distinct flavor that I absolutely love. Though, essentially anything could be mixed into this basic recipe, however chocolate chunks (milk, white and dark) are, so far, my favorite.
1/2 cup (1 stick) unsalted butter, melted
1 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup all purpose flour
1/4 teaspoon salt
1 cup chocolate chips/chunks (semi-sweet, dark, milk)
Preheat the oven to 350 degrees F. Butter a 9 by 9 inch baking dish.
In a large bowl, mix together the melted butter and sugar. Add the egg, vanilla extract and almond extract. Gently stir in the flour and salt. Fold in the chocolate chip/chunks or other mix ins. Use a spatula to evenly spread the dough into the baking dish. Bake for 20-25 minutes, or until set. Cool before cutting into squares. These bars will keep in an airtight container for up to 3 days.