SKILLET BLONDIES 4 WAYS

KEEP THINGS SIMPLE BY MAKING TRADITIONAL BLONDIES—WITH OR WITHOUT PECANS—OR STIR UP ONE OF FOUR MOUTHWATERING FLAVOR OPTIONS.

PREP 15 minutes

BAKE 25 minutes at 325°F

• 1 Tbsp. butter, softened
• Flour
• 1½ cups all-purpose flour
• ½ tsp. baking powder
• ¼ tsp. salt
• ¾ cup packed brown sugar
• ½ cup butter, melted
• ¼ cup granulated sugar
• 1 egg
• 1 tsp. vanilla
• ¾ cup chopped pecans or walnuts (optional)

1. Preheat oven to 325°F. Using the softened butter, butter and lightly flour a large heavy oven-going skillet. Set aside. In a bowl stir together the flour, baking powder, and salt. In a bowl combine brown sugar, melted butter, and granulated sugar. Whisk egg and vanilla into sugar mixture. Stir in flour mixture just until combined. If desired, stir in pecans.

2. Spread or pat batter into an even layer in skillet. Bake 25* to 30 minutes or until lightly browned and set in the center. Cool in skillet on a wire rack. Loosen edges and invert onto a cutting board. MAKES 16 WEDGES.

*Tip Cast-iron skillets retain more heat than stainless-steel or aluminum skillets. Remove after baking 25 minutes.

PER WEDGE 150 cal., 6 g fat (4 g sat. fat), 27 mg chol., 105 mg sodium, 22 g carb., 0 g fiber, 2 g pro.

WHITE CHOCOLATE-MACADAMIA BLONDIES Prepare as directed, except omit pecans and stir in ½ cup white chocolate baking pieces and ¼ cup chopped macadamia nuts after stirring in the flour mixture.

PER WEDGE 200 cal., 10 g fat (6 g sat. fat), 7 mg chol., 120 mg sodium, 27 g carb., 0 g fiber, 2 g pro.

BITTERSWEET CHOCOLATE-ROASTED ALMOND BLONDIES Prepare as directed, except stir in ¼ tsp. almond extract with the vanilla. Omit pecans. Stir in ½ cup chopped bittersweet chocolate and ¼ cup chopped salted roasted almonds after stirring in the flour mixture.

PER WEDGE 192 cal., 9 g fat (5 g sat. fat), 27 mg chol., 116 mg sodium, 26 g carb., 1 g fiber, 2 g pro.

COCONUT-GRANOLA BLONDIES Prepare as directed, except omit pecans and stir in ½ cup granola and ¼ cup shredded coconut after stirring in the flour mixture.

PER WEDGE 116 cal., 7 g fat (5 g sat. fat), 25 mg chol., 116 mg sodium, 26 g carb., 1 g fiber, 2 g pro.

CRANBERRY-CLEMENTINE BLONDIES Prepare as directed, except omit pecans and stir in ⅓ cup coarsely chopped dried cranberries and 1 tsp. clementine zest after stirring in the flour mixture.

PER WEDGE 158 cal., 10 g fat (6 g sat. fat), 27 mg chol., 120 mg sodium, 24 g carb., 0 g fiber, 2 g pro.