My blog is unbalanced. Originally, I envisioned a better balance between savory and sweet…but I think sweet is slightly ahead. I do have a few delicious meals to blog about, but I am more excited about these blondies!
Mary Kathryn had quite the day yesterday—the kind that clearly needs to end with something buttery and warm. She’s been talking about these “amazing” blondies that she had a few weeks back, so I figured I would take a stab at them.
As it turns out, the only plain blondies recipe I could find was in the Williams-Sonoma Cookie Cookbook. Luckily, the recipe was super easy, and jazzed it up a bit with a little chocolate drizzle. The blondies turned out rather well, and I might even make them again for our BBQ today!
From: Williams-Sonoma Cookies
1 cup plus 2 tablespoons all-purpose flour
¼ teaspoon salt
½ cup unsalted butter
1-1/2 cups firmly packed light brown sugar
1 large egg plus 1 large egg yolk, at room temperature
1-1/2 teaspoons vanilla extract
- Preheat the oven to 350 degrees. Grease an 8-inch square baking pan, line the bottom with parchment (baking) paper, and grease the parchment.
- Sift the flour and salt together onto a sheet of waxed paper, and set aside.
- In a saucepan over medium heat, combine the butter and brown sugar. Heat, stirring often, until the sugar has dissolved. Continue to cook about 1 minute longer; the mixture will bubble but not boil. Set aside to cool, about 10 minutes.
- Add the egg, egg yolk, and vanilla to the cooled sugar mixture and stir with a wooden spoon to combine. Sprinkle the sifted flour and salt over the sugar mixture and stir until just blended.
- Pour the batter into the prepared pan, spreading it evenly with a spatula and smoothing the top. Bake until the center is springy to the touch and a toothpick inserted into the center comes out clean, 25-30 minutes. Do not overbake. Transfer the pan to a wire rack until cool enough to handle.
- Run a small knife around the inside of the pan to loosen the cookie. Invert onto the rack, lift off the pan, and then carefully peel off the parchment paper. Let cool completely on the rack before cutting into 2-inch squares.