Perhaps “Kitchen Sink” is a bit of a misnomer, because I’m not suggesting you put ALL the things in the blondies at once. But what makes these blondies great is that you can add whatever mix-ins you want in whatever ratio you want (I did half dark chocolate and half dried cranberries here), and you can even frost them (cinnamon frosting is especially good!), and not only will they turn out great every time, but it seems like you’re never making the same blondies twice!
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup butter
- 1 lb. dark brown sugar (you can use light, but I think the dark gives it a better flavor!)
- 1 Tbsp vanilla
- 3 eggs
- 3 cups of mix-ins (baking chips, nuts, dried fruit…you name it!)
- Frosting of your choice (optional)
Preheat oven to 350 and grease (or cover with parchment paper) a cookie sheet with sides (about 15×10 inches…if your pan is a different size, you’ll have to adjust the cooking time).
Whisk together flour, baking soda, and salt in a medium bowl.
Melt butter in 3-quart saucepan over medium heat. When it’s completely melted, remove from heat and stir in brown sugar and vanilla. Let cool slightly, then stir in the eggs. Stir in flour mixture and mix-ins until just blended. Spread into prepared pan and bake for about 25 minutes (don’t overbake!)
Let cool completely before frosting (if desired) and slicing…make about 2 dozen blondies.