Last weekend wore me out. With a visitor in town, it was a ton of fun running around the city all day, from bar to bar, while seeing a ton of Chicago staples in between, and then a late night out — it made me realize, I can’t hang anymore. I was full of long days of partying in the Arizona sun, and staying up late and waking up early to start it all over. This is not the case anymore. I was DEAD — and the busy work week that I had did not help. So this weekend it is a whole lot of relaxing in our apartment, and I am fine with it. It’s snowing here in Chicago (shocker, I know!), and the perfect weekend to lay around inside. Last night Eric met up with some old friends, so it was the perfect night for me to turn on What Happens in Vegas (Cameron & Ashton old school) and make some easy Blondies. Blondies are bsaically a butterscotch version of brownies, and they are so easy and really delicious.
I used a recipe from Smitten Kitchen and as she mentions, you can add in anything you would like. I chose to add finely chopped chocolate chips (Eric and I don’t love an overpowering chocolate chip), and some toasted chopped walnuts. You can pretty much do whatever you would like with Blondies, feel free to go crazy!
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
- Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
- Add salt, stir in flour. Mix in any additions (below).
- 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.