I don't know what the weather is like in your neck of the woods, but here in my little town we received almost two feet of snow last night! And...thundersnow? I have never in my life heard of thunder snow before and after hearing that a family friend of ours got struck by lightning while shoveling his driveway (thankfully he is ok!), I'm not sure I want to experience it again! However for me today so much snow = class cancelled, which in my life = baking time!
(my backyard PRE-thundersnow!)
Maybe I took this a step too far calling these "perfect" blondies. Somehow, "as close to perfect as humanly possible" blondies just didn't seem as catchy to me. These are just about as basic of a blondie as you can get, but I would never change these. Oh no. Dense and chewy, these are my quintessential baked good.
I first made these blondies with Nick on my 20th birthday weekend when he gave me the cookbook they were in as an early present and suggested we make something together. And I've loved them so much ever since. Luckily for me I am giving this batch away, so I'm not tempted to eat the whole pan like usual. I made sure to test a few for "quality control" of course. I'd be a terrible giver if I didn't!
So please ignore my un-manicured hand and make these if you're stuck inside on a snowy day. Your family/friends will love you forever and not force you to shovel snow. Ok that I can't promise, but they got me off the hook so I figure you've got a chance! :)
1 cup + 2 Tbsp flour
1/4 tsp salt
1/2 cup unsalted butter
1 1/2 cup firmly packed light brown sugar
1 egg + 1 egg yolk
1 1/2 tsp pure vanilla extract
Preheat the oven to 350 degrees. Spray an 8x8 inch baking pan with baking spray (or butter well) and cover in parchment paper, pressing down so the parchment paper clings to the inside of the pan but still has some overhang. Combine flour and salt in a bowl and whisk to mix. Melt butter and sugar in a large saucepan over medium heat. Heat, stirring until all sugar has dissolved and until mixture reaches a bubble but not boil (1 min after sugar dissolves). Cool mixture for 10 minutes. Add egg, egg yolk, and vanilla to cooled mixture and stir to combine. Add flour to sugar mixture and stir until just combined. Pour batter into prepared pan and spread smooth with a spatula or spoon. Bake about 25 minutes or until a cake tester comes out clean. Transfer to a wire rack and let cool. Cut into 16 squares and enjoy!
Recipe adapted from: The Williams-Sonoma Baking Book