After much begging that evening, something clicked. Why couldn't I make them without nuts?? Duh. :: forehead slap :: I ran down to the computer knowing that I could find a recipe on one of the famous blogs I read on a nearly everyday basis, and of course, Smitten Kitchen came through for me again.
This is a blondie recipe that is simple, allows for any add-ins (or subtract-aways), and is touted to be Deb's favorite blondie recipe. 'Nuff said. Onward to the kitchen...
In my recipe, I used 1 tsp vanilla and added a bag of peanut butter chips. The next time I make this recipe, I think I'll add some peanut butter to the mix as well as chocolate chips because while they turned out pretty great, I think they needed a little extra "umph." (This was no fault of Deb's though.)
source: Smitten Kitchen from How to Cook Everything
- 8 tablespoons butter, melted
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla or ½ teaspoon almond extract
- Pinch salt
- 1 cup all-purpose flour
- Butter an 8×8 pan
- Mix melted butter with brown sugar - beat until smooth. Beat in egg and then vanilla.
Add salt, stir in flour. Mix in any additions (below).
- Pour into prepared pan. Bake at 350 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.
Further additions, use one or a combination of:
1/2 to 1 cup chopped nuts, toasting them first for even better flavor
1/2 to 1 cup chocolate chips
1/2 teaspoon mint extract in addition to or in place of the vanilla
1/2 cup mashed bananas
1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
2 tablespoons of espresso powder with the vanilla
Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
Top with a vanilla butter cream or chocolate peanut butter cream frosting