I cherish time with my college girlfriends. These are the girls who were with me as I awkwardly and naively navigated my first year at Truman State University. They cheered me up when I got my heart broken, took me to the doctor when my face was swollen from a root canal, and made sure I got home safely on my twenty-first birthday. When you spend four years in such close proximity, you form somewhat of an unbreakable bond, no matter how busy you get or what direction your life takes!
Adding amaretto to desserts seems to be a favorite of mine. These cookies are one of my all-time favorites and I loved the special touch amaretto gave to strawberry shortcakes! These blondies are no exception. I bumped up the almond flavor by adding some almond extract, but if you don’t have any, vanilla extract works too (similarly, feel free to sub in whatever alcohol you please!). Make some boozy blondies and share with your best friends!
One Year Ago: Vegan Mango Banana Bread
Two Years Ago: Baked Okra Fries
adapted from Smitten Kitchen
-1 stick (8 tbsp) butter, melted
-1 cup brown sugar
-1 large egg
-1/2 tsp almond extract
-1 cup all-purpose flour + 2 tbsp
-1/4 cup amaretto
-3/4 cup chocolate chips
1. Grease an 8-inch square pan.
2. Mix melted butter with brown sugar, beating until smooth. Beat in egg, amaretto, and almond extract.
3. Stir in salt and flour. Mix in chocolate chips.
4. Spread batter into prepared pan. Bake at 350F for 20-25 minutes, just until set in the center. Do not overbake!