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
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.
- 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)