Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Blondies (recipe courtesy smittenkitchen.com)

Ingredients
 8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter
 1 cup (190 grams) light or dark brown sugar
 1 large egg
 1 teaspoon vanilla extract
 1/2 teaspoon flaky sea salt, or 1/4 teaspoon coarse sea salt
 1 cup (130 grams) all-purpose flour
 1 1/2 cups mix-ins of you choice (my favorite: 1 cup chocolate chips plus 1/2
cup chopped toasted walnuts, see below for more suggestions)

Instructions
 Heat oven to 350°F.
 Butter an 8×8-inch baking pan, or line the bottom and two sides of one with
parchment paper, buttering the exposed parts.
 Melt butter in a small saucepan, stirring occasionally, until it becomes toasty
and browned at the bottom and has an unbelievable aroma.
 Pour into a medium or large bowl and whisk in sugar until smooth.
 At this point, it should be cooled to lukewarm, but if it’s not, let it rest for a few
minutes until it is, then whisk in egg, vanilla, and sea salt.
 Stir in flour and additions of your choice.
 Scrape into prepared pan and smooth with spatula; the batter is thick and will
take some nudging.
 Bake for 20 to 25 minutes, until lightly browned at edges but looks a tiny bit
underbaked.
 Let blondies cool in pan, or just let them cool in it for 10 minutes and use the
parchment sling to slide them onto a cutting board.
 Cut into 16 or more squares.
 Leftover blondies can be stored in an airtight container at room temperature
for up to a week.

Ideas for additions: Chopped nuts, toasting them first for better flavor; 2
tablespoons espresso powder; 1/2 teaspoon mint or almond extract in place of the
vanilla; 1/2 cup dried fruit; 1/4 cup bourbon, scotch or other whiskey (increase the
flour by 1 tablespoon); a mix of chopped chocolate or candy bars (toffee bits would
be fantastic here); peanut butter chips instead of chocolate chips.

Clinton Maynard is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah whips up Blondies (recipe courtesy smittenkitchen.com)
Ingredients  8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter  1 cup (190 grams) light or dark brown sugar  1 large egg  1 teaspoon vanilla extract  1/2 teaspoon flaky sea salt, or 1/4 teaspoon coarse sea salt  1 cup (130 grams) all-purpose flour  1 1/2 cups mix-ins of you choice (my favorite: 1 cup chocolate chips plus 1/2 cup chopped toasted walnuts, see below for more suggestions)
Instructions  Heat oven to 350°F.  Butter an 8×8-inch baking pan, or line the bottom and two sides of one with parchment paper, buttering the exposed parts.  Melt butter in a small saucepan, stirring occasionally, until it becomes toasty and browned at the bottom and has an unbelievable aroma.  Pour into a medium or large bowl and whisk in sugar until smooth.  At this point, it should be cooled to lukewarm, but if it’s not, let it rest for a few minutes until it is, then whisk in egg, vanilla, and sea salt.  Stir in flour and additions of your choice.  Scrape into prepared pan and smooth with spatula; the batter is thick and will take some nudging.  Bake for 20 to 25 minutes, until lightly browned at edges but looks a tiny bit underbaked.  Let blondies cool in pan, or just let them cool in it for 10 minutes and use the parchment sling to slide them onto a cutting board.  Cut into 16 or more squares.  Leftover blondies can be stored in an airtight container at room temperature for up to a week.
Ideas for additions: Chopped nuts, toasting them first for better flavor; 2 tablespoons espresso powder; 1/2 teaspoon mint or almond extract in place of the vanilla; 1/2 cup dried fruit; 1/4 cup bourbon, scotch or other whiskey (increase the flour by 1 tablespoon); a mix of chopped chocolate or candy bars (toffee bits would be fantastic here); peanut butter chips instead of chocolate chips.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.

Wake Up Australia, 4am - 9:30am weekdays.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.
Wake Up Australia, 4am - 9:30am weekdays.

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