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Tuesday, August 14, 2012

Amaretto Blondies

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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! 
A few weeks ago, we all got together for wine and snacks and much-needed girl time. The highlight, besides catching up, was these amaretto blondies that my friend Steph made. They were perfectly under-baked—not gooey, but melt in your mouth soft. I limited myself to one, but only because I knew I’d be making them in my own kitchen soon enough!
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

Amaretto Blondies
adapted from Smitten Kitchen

-1 stick (8 tbsp) butter, melted
-1 cup brown sugar
-1 large egg
-1/2 tsp almond extract
-pinch salt
-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!