infinitely adaptable cookies & cream blondies


These are

decadent,

melty,

                delicious

& sweet

                                                                     oreo-speckled blondies.

No chickpea’s, just a simple, buttery bar that puts brownies to shame.

infinitely adaptable blondies

via smitten kitchen.

8 tablespoons (1 stick) butter, melted
1 cup brown sugar
1 large egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pinch salt
1 cup all-purpose flour

  1. Butter an 8×8 pan
  2. Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
  3. Add salt, stir in flour. Mix in any additions.
  4. Pour into prepared pan. Bake at 350°F 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.

Leave them plain and frost with vanilla or chocolate-peanut butter frosting, or you can use anywhere from 1/2 cup to 1 cup of add-ins like nuts, chocolate, fruit, candy or whatever odd’s & ends are in your pantry.

To veganize: Use earth balance or other vegan butter substitute in place of real butter, and a flax/chia egg(1Tseeds+3T water)

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