4 years ago1,000+ Views
OK, this had me at "dark, buttery caramel" and "one bowl recipe!" I love all the add-in options, too! Note the dark brown sugar--it definitely adds more depth to the caramelly goodness. I may have to try these with amaretto and some almonds, and soon. Ingredients: 8 tablespoons (115 grams or 1 stick) unsalted butter, melted 1 cup (230 g) lightly packed dark brown sugar 1 large egg 
1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract, optional 1/8 teaspoon kosher salt 1 cup (140 g) all-purpose flour (Gold Medal all-purpose flour) Optional Extras (Add one or a combination to customize) 1/2 to 1 cup chocolate chips (white, milk, semi-sweet, dark, etc.) 1/2 to 1 cup chopped and toasted nuts 1/2 to 1 cup chopped dried fruit or shredded/flaked coconut 1/4 cup liquor (bourbon, whisky, rum, etc.) Note: Increase flour by 1 tablespoon to accommodate 1/2 teaspoon favorings or extracts (coconut, mint, rum, raspberry, etc.) 2 tablespoons instant espresso powder Directions Heat oven to 350 degrees F (177C). Butter or line an 8-inch by 8-inch (20 x 20 cm) baking pan with parchment paper. In a medium bowl, stir melted butter and brown sugar until smooth. Stir in egg, vanilla, almond extract (optional) and the salt. Add flour and stir until incorporated then mix in any extras such as chocolate chips, nuts or dried fruit (amounts above). Pour batter into baking dish and bake 20 to 25 minutes until a toothpick inserted into the middle comes out relatively clean. Cool then cut into 16 squares. Storing Store blondies covered in an airtight container up to 3 days at room temperature or up to a week in the fridge. You can also freeze up to 3 months. Notes and Tips Recipe slightly adapted and inspired by Mark Bittman's cookbook, "How to Cook Everything" (affiliate link) and by Smitten Kitchen's blondies recipe. Recipe and images from: http://www.inspiredtaste.net/23801/no-fail-blondies-recipe/#ixzz3BE7hWsxd
It's finally cooling off here...I feel a baking marathon coming up!
More coffee, and the almonds you suggested, and these sound more than perfect!
Wow these sounds delicious!
These look so moist! Like you, the dark, buttery caramel drew me in too!
@Spudsomma Hurray!