Tuesday, June 22, 2010

Blondies, infinitely adaptable

I wanted to make something with pistachios, since my sister likes them and her graduation party is coming up. Since I like to test out recipes before serving them, I tried this blondie recipe with about 3/4 cup of white chocolate chips and crushed pistachios (I couldn't tell you how much...maybe 1/4 cup?) as well as a pistachio cookie recipe. The cookie recipe won out in this instance....I think this blondie recipe would be awesome with chocolate and peanut butter, and maybe some crushed peanut butter cups. These were very good and buttery, but I think the cookie was sweeter and also has oatmeal in it, so it gave more texture. I will be trying out this blondie recipe again with different mix-ins!

Adapted from: www.SmittenKitchen.com

8 tablespoons butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pinch salt
1 cup 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. Cool on rack before cutting them.

Further additions, use one or a combination of:
1/2 to 1 cup chopped nuts, toasting them first for even better flavor
1/2 to 1 cup chocolate chips
1/2 teaspoon mint extract in addition to or in place of the vanilla
1/2 cup mashed bananas
1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
2 tablespoons of espresso powder with the vanilla
Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
Top with a vanilla butter cream or chocolate peanut butter cream frosting

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