I will confess, however, that if you add in the "optional" extras like I did, listed below, and mix in a little dark chocolate along with the white, then you've got yourself an acceptably diversified, okay-I'll-admit-this-is-actually-pretty-tasty, baked treat. Here's what you'll need to make 16 2x2 inch blondies:
- 8 tablespoons (115 grams or 1 stick) unsalted butter, melted
- 1 cup (215 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 (130 grams) all-purpose flour
"Optional" (but not really) extras:
1/2 to 1 cup chocolate chips (I used white and dark)
1/2 to 1 cup chopped and toasted nuts (I used macadamia nuts)
1/2 to 1 cup chopped dried fruit or shredded/flaked coconut (I used the latter)
1/4 cup liquor (I used bourbon whiskey); Note: Increase flour by 1 tablespoon to accommodate
Heat oven to 350 degrees F. Line an 8-inch by 8-inch metal baking pan with 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).
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.