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Donatello is a great cook, but he doesn’t know how to bake. This would not be a problem, except that he is also a cookie monster. He quickly devours every batch of cookies I, Meinhilde, and Ryan bake and none of us can keep up. I decided to show him how to bake his own treats.
To make it easier for him as a first time baker, I needed to find the simplest recipe out there. This one is it.
You can adapt the recipe for any additions you like. Substitute the almonds for any other nuts, chocolate chips, or dried fruit. Just keep the rest of the ingredients and quantities the same.
Almond Blondies
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups lightly packed dark brown sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups whole wheat flour
- ½ cup almonds, chopped in half
Instructions
- Heat oven to 350F. Grease a 11-inch by 7-inch baking pan.
- In a medium bowl, stir melted butter and brown sugar until smooth. Stir in eggs, vanilla, and the salt.
- Add flour by half cup, stirring until mostly incorporated. Add remaining flour in the same way, trying not to over-mix it at this point. Mix in the almonds.
- Pour batter into baking dish and bake 30 to 35 minutes until a toothpick inserted into the middle comes out relatively clean. Cool then cut into 20 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.
Recipe adapted from Inspired Taste
