Brown Sugar Blondies
For rich blondie sundaes, cut the baked blondies into squares, top each with a scoop of vanilla, coffee, or toasted almond ice cream, and drizzle with bittersweet chocolate sauce.
- 1 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup firmly packed light or dark brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2/3 cup sliced almonds
Prepare the baking pan
Position a rack in the middle of an oven and preheat to 350°F. Butter an 8-inch square baking pan.
Mix the batter
In a bowl, stir together the flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat together the butter and brown sugar until creamy. Add the eggs and vanilla and beat until smooth. Add the dry ingredients to the wet ingredients and mix on low speed just until blended. Spread the batter evenly in the prepared pan. Sprinkle evenly with the almonds.
Bake the blondies
Bake until golden brown and a toothpick inserted into the center comes out almost clean, about 30 minutes. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into squares and serve. Makes 16 blondies.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).