BLONDIES WITH BOURBON VANILLA & ESPRESSO
Yes, it's the season for fruit salads and strawberry crisps—but sometimes I'm just craving something a little more...chocolatey. I've been itching to try making blondies, and when white chocolate chips were on sale the other day, I knew I couldn't pass up the opportunity.
You can mix in pretty much anything to these—I chose white chips, because that's what I think of when I think of blondies. But you could do nuts, darker chips, or dried fruit if you wanted!
8 tbsp (1 stick) unsalted butter, melted
1 cup lightly packed dark brown sugar
1 large egg
1 ½ tsp vanilla extract
½ teaspoon almond extract, optional
⅛ teaspoon kosher salt
1 cup all-purpose flour
2 tbsp ground espresso or instant espresso powder
½ to 1 cup chocolate chips (white, milk, semi-sweet, dark, etc.)
1. Heat oven to 350º F. Line or spray an 8x8 metal baking pan. In a medium bowl, stir melted butter and brown sugar until blended. Add the egg, vanilla extract, and salt and stir until smooth. When the batter looks well blended, add the espresso and flour and stir until no more streaks of flour remain. Stir in chocolate chips or other mix-ins.
2. Spread the batter evenly in lined pan and bake 20 to 25 minutes until a toothpick inserted into the middle comes out relatively clean. Cool completely.
3. 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.