Recipe for Blondies
I didn't know about blondies until I saw Flay do a throwdown for them. I found this recipe, which is exactly 2/3 of Flay's recipe on the food network site, except she didn't use baking powder. So, I added 1/2 tsp baking powder during the flour and salt step.
I haven't branched out with the additions, but usually go with walnuts, choc. chips, and shredded coconut. I think about 1 1/2 to 2 cups total add-ins is a good ratio. Next time I'll try lightly toasting the coconut in the oven before mixing it in.
I really like this recipe because a) the blondies taste awesome b) for me it's faster and easier than cookies-can be done with simply a hand whisk, since you melt the butter c) the blondies are so rich/dense that I'm usually satisfied with just one square, whereas with cookies I usually gobble down several before stopping.
8 tablespoons butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pinch salt
1/2 tsp baking powder
1 cup all-purpose flour
Butter an 8×8 pan
Mix melted butter with brown sugar - beat until smooth. Beat in egg and then vanilla.
Add salt, stir in flour and baking powder. Mix in any additions (below).
Pour into prepared pan. Bake at 350 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
This Al Roker recipe for Platinum Blondies looks pretty good too.
3/4 cup plus 2 tablespoons packed light brown sugar
1 large egg
2 teaspoons vanilla extract
8 tablespoons (1 stick) unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped pecans, toasted
4 ounces white chocolate, chopped, or 3/4 cup white chocolate chips
Position a rack in the center of the oven and preheat the oven to 325 degrees F.
Lightly butter an 8-inch square baking pan with sides at least 1 1/2 inches high. Using an electric mixer or mixing by hand, beat together the sugar and egg until light and fluffy, about 3 minutes. Add the vanilla and butter and beat to mix well. In a small bowl, stir together the flour, baking soda, and salt and add to the butter mixture, beating until just incorporated. Do not overmix. Using a spoon, stir in the pecans and white chocolate.
Spoon the batter into the prepared pan and use a flat metal spatula or a butter knife to smooth the top. Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry). Remove the pan from the oven and place on a wire rack to cool. Cut the blondies into 2-inch squares. The blondies can be stored, well wrapped, at room temperature for up to 3 days (these seem to get better as they sit) or frozen for up to 2 months (thaw before serving).
I haven't branched out with the additions, but usually go with walnuts, choc. chips, and shredded coconut. I think about 1 1/2 to 2 cups total add-ins is a good ratio. Next time I'll try lightly toasting the coconut in the oven before mixing it in.
I really like this recipe because a) the blondies taste awesome b) for me it's faster and easier than cookies-can be done with simply a hand whisk, since you melt the butter c) the blondies are so rich/dense that I'm usually satisfied with just one square, whereas with cookies I usually gobble down several before stopping.
8 tablespoons butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pinch salt
1/2 tsp baking powder
1 cup all-purpose flour
Butter an 8×8 pan
Mix melted butter with brown sugar - beat until smooth. Beat in egg and then vanilla.
Add salt, stir in flour and baking powder. Mix in any additions (below).
Pour into prepared pan. Bake at 350 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
This Al Roker recipe for Platinum Blondies looks pretty good too.
3/4 cup plus 2 tablespoons packed light brown sugar
1 large egg
2 teaspoons vanilla extract
8 tablespoons (1 stick) unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped pecans, toasted
4 ounces white chocolate, chopped, or 3/4 cup white chocolate chips
Position a rack in the center of the oven and preheat the oven to 325 degrees F.
Lightly butter an 8-inch square baking pan with sides at least 1 1/2 inches high. Using an electric mixer or mixing by hand, beat together the sugar and egg until light and fluffy, about 3 minutes. Add the vanilla and butter and beat to mix well. In a small bowl, stir together the flour, baking soda, and salt and add to the butter mixture, beating until just incorporated. Do not overmix. Using a spoon, stir in the pecans and white chocolate.
Spoon the batter into the prepared pan and use a flat metal spatula or a butter knife to smooth the top. Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry). Remove the pan from the oven and place on a wire rack to cool. Cut the blondies into 2-inch squares. The blondies can be stored, well wrapped, at room temperature for up to 3 days (these seem to get better as they sit) or frozen for up to 2 months (thaw before serving).