Name: Blondies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16
Ingredients: 125g/8 tbsp (1 US stick) unsalted butter (Note 1); 1 cup brown sugar , (light brown sugar also ok, but not dark brown); 1 large egg (~50g/2 oz); 1 tsp vanilla extract; 1 cup flour , plain/all-purpose; 1/4 tsp cooking salt / kosher salt (halve for table salt); Add-ins – 1 1/2 cups “anything you want”, I used:; 1 cup white chocolate chips; 1/2 cup walnuts , roughly chopped; Optional sprinkling:; 1/4 tsp sea salt flakes

1. Butter – 1 US stick / 8 tbsp is actually 115g, to be precise. But this recipe works with 125g and it’s a handier amount for us Aussies because it’s half a standard 250g block of butter, most of which come with helpful 50g markings on the paper wrapping. So you can just cut the block in half!

2. Add ins –See in post for a list of other suggestions. White chocolate chips and walnuts or macadamia nuts is my favourite.

3.Chocolate chips – Like the butter, I’ve rounded up for convenience! 1 cup choc chips = 190g, but here in Australia we have 200g standard packs. Just use it all, nobody will complain!

4. Toasting nuts – Whatever nuts you use, I highly recommend popping them in the oven for a bit until they smell nutty and tasty. Improves the flavour and texture, and will also revive slightly stale nuts.

Leftovers will keep for 5 days in an airtight container. Refrigerate if it’s hot where you are, but always eat at room temperature!

Blondies

Ingredients

Add-ins – 1 1/2 Cups “anything You Want”, I Used

Optional Sprinkling

Steps

Notes

Nutrition Facts