Yield: One 9 x 13 inch Pan
| Ingredients | Amount | Notes |
|---|---|---|
| Unsalted Butter | 226g | |
| Light Brown Sugar | 210g | |
| Granulated Sugar | 140g | |
| Eggs (large) | 2 | |
| Vanilla | 10g (2 tsp) | |
| AP Flour | 320g | |
| Salt | 1.5 tsp | |
| Dried Apricots | 85g | diced |
| Slivered Almonds | 70g |
Procedure:
- First, melt your butter by whatever means you like the most and add it to a large bowl with both the sugars. Mix with a whisk until there is no butter pooling around the edges of the sugar. Now add your eggs, one at a time, mixing between additions so there are no egg streaks.
- Add your vanilla, and give one more slight mix. We are done with the whisk now, and will switch to a rubber spatula.
- Add your flour and salt on top of the butter/sugar mix and stir with your rubber spatula until about 75% mixed in (there will still be floury bits and bobs).
- Add your cut up apricots and slivered almonds in now and mix until there are no flour streaks, and the only lumps are from the nuts and fruit.
- Preheat the oven to 350⁰ Fahrenheit and line your 13 x 9 inch pan with parchment. I still like to grease the inside of my parchment. If there is exposed metal on the insides, make sure you grease that well too.
- Pour the blondie batter into the pan and level it all evenly to the best of your ability. Bake at 350⁰ for about 18 minutes, spin the pan 180⁰ after 9 minutes so it bakes evenly.
- Remove from the oven and let the pan cool to room temperature. For the easiest cutting, refrigerate or freeze them completely. Just like with the brownies, were going for a very chewy underbaked texture in the middle, so your knife will stick to them like nobody business.. if they’re warm.
Special Instructions / notes:
Feel free to substitute anything you want for the Almonds and Apricots. This original recipe used only white chocolate chips (100g), but I’ve tried everything from Crushed Oreos to grated carrots and they all work pretty well. (Just make sure to squeeze the water out those carrots before you add them)
A variation of this recipe that only takes about 15 minutes longer, and truly makes it twice as good, is to use browned butter instead of regular. Just make sure you have 226g of browned butter when you start the recipe, don’t start with 226g of butter, brown it, and then do the rest of the recipe. The ratios will be off because of the water loss.
If you want some super duper thick boy blondies, multiply every ingredient by 1.5, and bake them for about 5 or so minutes longer. Definitely cool them before cutting if you do this. You’ll thank me later.