Blondies

8 tablespoons butter, melted

1 cup brown sugar (I used half light, half dark)

1 egg

1 teaspoon vanilla

Pinch of salt

1 cup all-purpose flour

Preheat oven to 350°F. Line an 8×8 pan with a parchment paper or heavy-duty foil sling, covering all four sides of the pan. If using foil, butter the foil.

Stir the flour and salt together in a small bowl.

Mix melted butter and brown sugar in a mixing bowl and whisk until smooth. Beat in the egg and then the vanilla.

Stir in the flour and salt mixture. Mix in any additions (below). Don't over mix, but you don't want pockets of dry flour.

Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. You don't want them to be gooey in the center, but don't think they'll test done. Cool on rack before lifting the parchment or foil from the pan, peeling it off the blondies and cutting them into tiny squares. Makes 16 blondies, or 32 teeny tiny ones.

For additions, use one or a combination of:

1/2 to 1 cup chopped Skor bars, or half Skor bars and half chopped nuts

1/2 to 1 cup chopped nuts, toasting them first for even better flavor

1/2 to 1 cup chocolate chips

1/2 cup lightly toasted coconut with 1/2 cup chopped toasted macadamias

2 tablespoons of espresso powder with the vanilla, with or without nuts

1/2 cup Nutella

Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter

Top with a vanilla butter cream or chocolate peanut butter cream frosting (I can't imagine these with frosting unless you're already at the emergency room and are trying to bring on the heart attack)

Recipe from Lethally Delicious