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It was a gorgeous day – starting with a walk and baking a Blondie to take on the boat when we met friends on the lake in the early afternoon.

HONEY BLONDIES

honey blondies

1 stick unsalted butter

1 1/4 cups flour

1/3 cup honey

3/4 cup light brown sugar

1 egg, lightly beaten

2 teaspoons vanilla extract

1 teaspoon salt

4 ounces chocolate, cut into chunks

Heat oven to 350F. Line an 8-inch square pan with foil, leaving an overhang. Spray with cooking spray.

Melt butter and honey in a saucepan. Stir in brown sugar, let cool. Stir in egg and vanilla, then flour and salt until just combined. Let cool about 30 minutes. Stir in the chocolate chunks, spread batter evenly in prepared pan.

Bake until browned on edges and set, about 25 to 30 minutes. Let cool completely in pan, then lift blondies out of pan using overhang. Cut into bars.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/cook

BASIC BLONDIES

basic blondies

1 1/2 sticks butter

3/4 cup sugar

3/4 cup light brown sugar

1 1/2 teaspoons vanilla extract

1 teaspoon salt

2 eggs

1 1/2 cups flour

Heat oven to 350F. Line an 8-inch square baking pan with foil, leaving an overhang. Coat the foil with cooking spray.

In a medium saucepan, melt the butter over medium heat. Off heat, whisk in both sugars, vanilla and salt. Whisk until creamy, about 1 minute. Add the eggs, one at a time, whisking well between additions. Add the flour, stir until just blended. Pour into the pan.

Bake the blondies until a toothpick inserted in the center comes out with moist crumbs attached, about 40 minutes. Cool in the pan set on a wire rack. Using the foil overhang, lift the blondies out of the pan. Cut into squares.

Enjoy!

Recipe adapted from Rachael Ray

www.rachaelray.com/

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