Sunday, November 7, 2010


8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 teaspoon salt
1 cup semisweet chocolate chips (optional)
1 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
2. In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts.
3. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
4. Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes.
5. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.

Store blondies in an airtight container at room temperature, up to 2 days.

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