Recipe adapted from MarthaStewart.com
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1/2 cup packed light-brown sugar
- 1 large egg
- Everyday Baking Mix, spooned and leveled (1cup flour, 1/2 cup white sugar, 1 tsp baking powder, 1/2 tsp salt mixed in a small bowl)
- 1 cup old-fashioned rolled oats (not quick-cooking)
- small handful of sliced almonds
Directions
- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add Baking Mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
- Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats mixed with almonds, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 minutes. Let cool in pan 30 minutes.
- Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares.
