NO FAIL BLONDIES

Steps:

• You Will Need 8 tablespoons (115 grams or 1 stick) unsalted butter, melted 1 cup (230 grams) lightly packed dark brown sugar 1 large egg 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract, optional 1/8 teaspoon kosher salt 1 cup (140 grams) all-purpose flour Optional Extras (Add one or a combination to customize) 1/2 to 1 cup chocolate chips (white, milk, semi-sweet, dark, etc.) 1/2 to 1 cup chopped and toasted nuts 1/2 to 1 cup chopped dried fruit or shredded/flaked coconut 1/4 cup liquor (bourbon, whisky, rum, etc.) Note: Increase flour by 1 tablespoon to accommodate 1/2 teaspoon favorings or extracts (coconut, mint, rum, raspberry, etc.) 2 tablespoons instant espresso powder Directions Heat oven to 350º F. Line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper. In a medium bowl, stir melted butter and brown sugar until blended. Add the egg, vanilla, almond extract (optional) and salt then stir vigorously until smooth. When the batter looks well blended, add the flour and stir until no more streaks of flour remain. Stir in chocolate chip, nuts or dried fruit (if using).Blondies-Recipe-Steps Spread the batter evenly in lined pan and bake 20 to 25 minutes until a toothpick inserted into the middle comes out relatively clean. Cool then cut into 16 squares. Storing Store blondies covered in an airtight container up to 3 days at room temperature or up to a week in the fridge. You can also freeze up to 3 months. Notes and Tips FAQ - Doubling The Recipe: This recipe should double just fine. Use a 13-inch by 9-inch pan and watch the baking time - it will need a little longer to bake. We suggest that you start checking at 25 minutes and then check every five minutes after that.