Apricot Blondie Bites
Serves: 16
 
Ingredients
  • 1 1⁄4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon fine sea salt
  • 1⁄2 cup unsalted butter, melted
  • 1⁄2 teaspoon almond extract
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1⁄2 cup white chocolate chips
  • 1⁄4 cup apricot preserves
  • Garnish: confectioner’s sugar
Instructions
  1. Preheat oven to 350°. Spray a 9-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess paper extend over sides.
  2. In a large bowl, whisk together flour, baking powder, and salt. Whisk in melted butter and almond extract. (Mixture will be thick.)
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat together sugar and eggs at high speed until tripled in size, 4 to 5 minutes. Add one-third of egg mixture to flour mixture, stirring just until combined. Fold in remaining egg mixture in 2 portions until well combined. Fold in chocolate chips. Pour batter into prepared pan.
  4. In a small bowl, place preserves. Using a whisk, break up larger pieces of apricots. Drop apricot preserves by teaspoonfuls onto batter. Using the tip of a chopstick or knife, swirl preserves into batter 1⁄4 inch from sides.
  5. Bake until a wooden pick inserted in the center comes out clean, 20 to 30 minutes, covering with foil if needed to prevent excessive browning. Let cool completely on a wire rack.
  6. Using excess parchment as handles, remove blondie from pan. Using a large sharp knife, trim each side, creating an 8x8-inch square. Cut into 16 (2-inch) squares. Store in an airtight container at room temperature for up to 4 days.
  7. Just before serving, garnish with a dusting of confectioner’s sugar, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/apricot-blondie-bites/