Blondies!

I don’t bake often (as you could probably tell by the lack of desserts on here), but today I just really felt the desire to bake. Of course I picked the worst day, because we are going out of town for a couple days tomorrow so we will probably eat the whole pan tonight…you know, to make sure they don’t go to waste. 😉 I actually planned on making some caramel to drizzle on top but I totally forgot to do that. These are plenty sweet on their own, however.

I used a bit of a combination of recipes from recipes I’ve seen online, including one from the Food Network site. You can stir in whatever you want, if you don’t want pecans or white chocolate. I was thinking a Nutella swirl would be nice and of course some toffee/Heath bar crumbles.

Blondies
1 egg (I used extra large)
1 cup light brown sugar
1 stick butter, melted
1 tsp vanilla
1/4 tsp. almond extract
1.5 cups flour
1 tsp. baking soda
1/8 tsp. salt
1/2 cup toasted and chopped pecans
1/2 cup chopped white chocolate or white chocolate chips

Butter an 8×8 pan and preheat the oven to 325.

Beat the egg and brown sugar together until light and fluffy, 3-4 minutes.

Add the vanilla and almond extract and mix in along with the butter until well incorporated.

Sift together flour, baking soda and salt. Add flour mixture to the butter mixture, beating until just incorporated.

Stir in the pecans and white chocolate.

Pour mixture into the pan. Bake about 24-28 minutes or until a knife inserted comes out *almost* clean, with a crumb or two stuck to it.

Place pan on a cooling rack to cool. Cut into squares.