Description
You can adapt this super easy 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.
Ingredients
- 1 cup Unsalted Butter Or Margarine, Melted
- 2 cups Lightly Packed Dark Brown Sugar
- 2 whole Large Eggs
- 3 teaspoons Vanilla Extract
- ¼ teaspoons Salt
- 2 cups Whole Wheat Flour
- ½ cups Almonds, Chopped
- 1 cup Unsalted Butter Or Margarine, Melted
- 2 cups Lightly Packed Dark Brown Sugar
- 2 whole Large Eggs
- 3 teaspoons Vanilla Extract
- ¼ teaspoons Salt
- 2 cups Whole Wheat Flour
- ½ cups Almonds, Chopped
Preparation
1. Heat oven to 350ºF. Grease an 11-inch by 7-inch baking pan.
2. In a medium bowl, stir melted butter and brown sugar until smooth. Stir in eggs, vanilla, and salt.
3. Add 1/2 cup flour, stirring until mostly incorporated. Add remaining flour in the same way, trying not to over-mix it at this point. Mix in the almonds.
4. 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.
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’s No-Fail Brownies.
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