The best blondies

I could write and ode to these blondies in many, many words. About their gooey delishiousness, about how they only take minutes to make (plus about 20 more in the oven), that they create very few dishes, and that you can put just about anything in them. I am already thinking about what to try next time. Maybe almonds, dried cherries and bourbon. Or white chocolate, white cacao liqueur and raspberries. Or dark chocolate, candied oranges and Cointreau. Or... Well, you get the idea; just like the originator if this recipe, Smitten Kitchen, says: these are infinitely adaptable. And infinitely delishious.



Good stuff blondies
(adapted from Smitten Kitchen via Anne's Food)

110 g butter, melted
1 cup sugar*
1 egg
Pinch of salt
1 cup flour

For flavoring I used:
30 g dark chocolate, chopped
½ cup hazelnuts, chopped
3 small bananas, mashed
2 tsp espresso powder
3 tbsp Bailey's Irish Cream

Mix the melted butter and sugar until smooth. Beat in the egg. Then add salt, flour and the flavorings. Pour into a buttered 20*20 cm pan (or do like me and use a round one). Bake at 175°C for 20-25 minutes. It's better to underbake than to overbake - it doesn't matter if it's still a bit gooey in the middle. In the unlikely case of left overs, these freezes and reheats well.

*The original recipe has brown sugar, I was out so I used regular sugar instead.