Almond Butterscotch Blondies

This my own variation of a recipe from my Betty Crocker's Cookbook (Bridal Edition). One day I was making these and I realized I was out of vanilla. So I used 1/2 teaspoon of pure almond extract, and then sprinkled chopped almonds on top of the batter. They were delicious! Now I make them that way all the time. Here is my version of the recipe.

1/4 cup (4 tablespoons) butter
1 cup packed brown sugar
1 teaspoon vanilla
1/2 teaspoon pure almond extract
2 tablespoons milk (I used fat free milk, you can use whatever you have)
1 large egg
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped almonds

• Heat oven to 350 degrees. Grease bottom and sides of an 8 inch square pan with butter or cooking spray.
• Melt butter in a 2 quart sauce pan over low heat; remove from heat. Stir in brown sugar, vanilla, almond extract, milk and egg. Stir in remaining ingredients. Spread in pan. Sprinkle chopped almonds on top of batter.
• Bake about 25 minutes or until golden brown. Cool 5 minutes in pan on wire rack. Cut into 4 rows by 4 rows for 16 blondies. They are 110 calories each.

These are so quick and easy to make because you mix everything up in the same saucepan you melted the butter in. As you can see from the photo, I didn't sprinkle the chopped almonds on top. I didn't have enough almonds, so I just dropped 16 whole almonds on the batter before putting it in the oven. I think they are definitely better with the 1/2 cup chopped almonds though! The nuts get a little toasted on the cut sides and the flavor is better.

Lowfat Brownies

This is a recipe from America's Test Kitchen. I have made it twice now and it produces delicious, moist, fudgy brownies every time. Makes 16 servings.

¾ cup all purpose flour
½ tsp baking powder
¼ tsp salt
1/3 cup dutch process cocoa
2 oz bittersweet chocolate
2 tbs butter
2 tbs lowfat (or fat free) sour cream
1 cup sugar
2 tsp vanilla extract
1 whole egg plus 1 egg white
1 tbs chocolate syrup

• Preheat oven to 350 degrees F. Melt bittersweet chocolate and butter together using a double boiler or microwave (takes about 1 minute in my microwave). Prepare 8 inch cake pan by lining with foil, spray foil with cooking spray (or spray pan and then flour pan).
• Mix first 4 ingredients together. Lightly whisk eggs with sour cream, vanilla, chocolate syrup and melted chocolate/butter mixture. Stir in sugar, then add to dry ingredients. Stir until smooth. Pour into prepared cake pan. Batter will be thick and you will need to spread it out evenly in the pan with a spatula or spoon.
• Bake @ 350 for 20-22 min – you want a few moist crumbs on a toothpick inserted in the center. Let cool in the pan (about 1 hour). This will help keep the brownies moist. However, if you just can't help yourself and you have to eat them warm, go ahead. Just cover the remaining ones with plastic wrap or in small container as soon as they are reasonably cool. The brownies will be about 110 calories each if you cut 16 of them. This is only about half (or less) the calories in a regular brownie recipe.