This is a true pipe dream of mine. How close can we really be if you don’t like chocolate? Chocolate is a significant part of my life, and if it is not a significant part of yours, well…
Blondies are kind of the perfect dessert because they get people who don’t like chocolate. Although these interesting specimens are few and far between and barely deserve to be called human, I sometimes like to practice mercy and make non-chocolate desserts. With blondies, you get all the consistency of a brownie, and the absence of chocolate opens up the door to any number of interesting flavors. In this case, toasted walnuts.
The thing that attracted me to this recipe was that it didn’t include any baking powder or baking soda. This just speaks dense and rich to me. The opposite of angel food cake!
I added some frosting on the top not because I thought these needed it, but because I figured I might as well do as much as possible while I was in the kitchen. And bonus, frosting stars are cute. I’ll show you this frosting later because it is ultimately awesome.
And by ultimately awesome, I am for serious,
Adapted from How to Cook Everything
8 tablespoons (1 stick, 4 ounces or 113 grams) butter melted
1 cup (218 grams or 7 3/4 ounces for light; 238 grams or 8 3/8 ounces for dark) brown sugar
1 large egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
1 cup (4 3/8 ounces or 125 grams) all-purpose flour
Butter an 8×8 pan (or line with parchment).
Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
Add salt, stir in flour. Mix in any additions, like toasted walnuts, or a 1/2-1 cup of anything that strikes your fancy.
Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. Underbake them a bit, duh, then let cool before cutting.