Following on from my post earlier in the week where I lamented the state of the food police in our media, I had the urge to bake. No surprises there right?
Although the jury is out on whether coconut sugar is in fact better for you than cane in some staunch food circles, I decided to try making these goodies using something other than standard brown sugar. The finished result, though delicious as can be, is slightly less blonde than perhaps they may have been using standard brown sugar. Who cares though… they still look pretty and they taste damn delicious!
The inclusion of almond extract may have some of you wince when you think of that sickly sweet marzipan icing that drapes over old fashioned fruit cakes, but trust me when I say that this minuscule amount of almond flavour makes the world of difference to these babies. Of course I’m certain they’d be equally as delicious using only vanilla extract, but the hint of almond takes them up a notch!
I used white chocolate drops because I had some on hand, but next time I’m going to be using toasted nuts or shredded coconut because I just know this base recipe is perfect for playing around with.
Get baking this afternoon my friends. It’s a simple-as-they-get recipe and it’s pretty much fail safe!
- 115 grams unsalted butter, melted
- 1 C packed brown sugar (I used coconut sugar)
- 1 egg
- 1 1/2 t vanilla extract
- 1/2 t almond extract
- 1/8 t salt
- 1 C plain flour
- 3/4 C white chocolate drops
- Preheat oven to 180 degrees Celsius.
- Grease or spray muffin trays with oil and set aside. (I used a combination of regular sized muffin tins and minis for the kids which resulted in 12 large and 12 baby sized bites)
- In a medium bowl, mix the melted butter and sugar together.
- Add in the egg, vanilla, almond extract and the salt.
- Add the flour and mix until combined, then add the chocolate chips.
- Spoon mixture into the muffin tins to 3/4 full and place in preheated oven.
- Bake for 12-15 minutes, testing with a toothpick until it comes out clean. The smaller muffin tins may cook under 12 minutes.
- Cool before removing from tins and cool completely on wire rack.
- 1/2 to 1 C chopped and toasted nuts
- 1/2 to 1 C chopped dried fruit or shredded/flaked coconut
- 1/4 C liquor (bourbon, whisky, rum, etc.) Note: Increase flour by 1 tablespoon to accommodate
- 1/2 teaspoon flavorings or extracts (coconut, mint, rum, raspberry, etc.)
- 2 tablespoons instant espresso powder
- * Blondies will keep in an airtight container for up to 3 days at room temperature or a week in the fridge. You can also freeze for up to 3 months.
- * The original recipe baked these in a square tin and cut into bars. You can do this of course, just adjust your baking time to around 20 minutes.