Thursday, August 28, 2008

Blondies

Another entry in the "baked goods are bliss" category: my recipe for Blondies.

Best Blondies Ever

Adapted from Mark Bittman’s “How to Cook Everything” and the Blondies episode on “Throwdown with Bobby Flay”

1 stick unsalted butter, plus a little to grease pan
1 c brown sugar
1 egg
1 t vanilla
pinch salt
1 c flour
Add-ins: use as many or as few as you like:
½ c each butterscotch and/or chocolate chips
½ c coconut
½ c toasted pecans

Preheat oven to 350. Grease an 8-inch square baking pan. Melt butter over low heat. Transfer to a bowl and use an electric mixer to beat in the sugar until very smooth, then beat in the egg and vanilla, stirring down the sides of the bowl periodically.
Add the salt, then gently stir in the flour. When batter is uniform, add the “add-ins and stir in by hand till combined. Pour into prepared pan and bake 20 -25 minutes or until just barely set in the middle. (If in doubt, it’s better to underbake than overbake). Cool on a rack before cutting. Store, covered and at room temperature, no more than a day.

No comments: