Cardamom & Citrus Blondies
- Yield: 48 wee blondies 1x
Ingredients
Scale
- 1 ¾ cups (210g) all-purpose flour
- 1 ½ tsp baking powder
- 2 tsp Burlap & Barrel Cloud Forest Cardamom [1]
- ¾ cup (170g) unsalted butter
- 1 cup + 7 Tbsp (300g) light brown sugar, packed
- ¾ tsp salt
- 1 ½ Tbsp vanilla extract
- 1 large egg, room temp
- ½ cup (60g) candied citrus peel, chopped small [2]
Instructions
- Heat oven to 350°F. Grease and line a 9" x 13" metal baking pan with parchment paper; set aside.
- In a medium bowl, whisk together flour, baking powder, and cardamom. Set aside.
- In a medium pot over medium heat, combine butter, brown sugar, and salt. Stirring occasionally, melt ingredients together.
- Pour butter mixture into a large, heatproof bowl, then mix in vanilla. Set aside and allow mixture to cool to room temperature.
- Once butter mixture has cooled to room temp, whisk in egg. Fold in dry ingredients until almost combined. Fold in chopped candied peel until flour is fully incorporated, taking care not to overmix.
- Spread blondie batter into prepared pan. (We initially patted the batter into place, then smoothed with an offset spatula.)
- Bake for 18–22 minutes. Blondies are done when the edges are set and golden. Transfer pan to wire rack and allow blondies to cool completely.
- Once blondies are totally cool, remove from pan by pulling up on parchment paper. Cut into 48 squares for wee blondies or 24 squares for more normal-sized blondies.
Notes
- You may wish to grind this high-quality cardamom into a finer powder for baking purposes.
- We used Kankitsu Labo dry candied amanatsu peels. These would also be delicious made with Kankitsu Labo Candied Yuzu Peel (included in our Yummy Japan box).
Adapted from: 100 Cookies by Sarah Kieffer
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