Yields 16 squares

I’ll be the first to admit that my baking talents land far below my culinary ones; I have therefore always preferred bringing an appetizer to a party or an event rather than bringing a dessert. Recently however, “Taylor On A Budget” realized that when “old Taylor”  signs up to bring an appetizer, she often waits until the last minute and then runs to the grocery store in a panic, spending more money than she needs to. This started to make me feel like going to someone’s house was more of a financial commitment than it needed to be; hosts want their guests to have fun and contribute something small,  not go out of their way to spend money on an extravagant snack. 

This Lemon Blondie recipe is all about getting creative by utilizing the pantry staples you probably already have- enter the Blondie recipe I wish I had stumbled upon earlier. What is amazing about this recipe is that you probably already have all the ingredients in your pantry and (most importantly) it’s simple to follow. A blondie is essentially a brownie without chocolate; it is buttery, sweet and tastes like heaven!

What you’ll need:

• Medium size bowl
• 8 X 8 inch pan
• Large measuring cup

Ingredients

Blondie

• ½ cup of butter melted
• ½ cup of brown sugar 
• ½ cup of granulated Sugar
• 1 egg
• 1 tsp vanilla
• 1 cup of flower
• ½ tsp of baking powder 
• ½ tsp salt

Lemon Glaze

• 1 cup confectioners sugar
• 1 tsp lemon juice
• 1 tbl milk
• Lemon Zest for garnish 

Directions

1. In a large bowl, combine melted butter, brown sugar, granulated sugar, egg and vanilla. Mix until luscious and smooth.
2. Add flour, baking powder, salt and mix dry  ingredients into wet. The batter should resemble the consistency of a chocolate chip cookie dough batter. 
3. Pour batter onto an 8×8 pan lined with parchment paper or cooking spray.
4. Bake for 25 minutes at 350 °C. Let cool. 
5. Lemon glaze; combine confectioners sugar, milk, lemon juice and mix until glossy, set aside. 
6. Once blondies are cool cut into squares (2X2inch, so total of 16 squares) and lay out on parchment paper, leaving some space in between them. Pour glaze over individual squares and garnish with lemon zest. This allows for a clean finish!