Recipes for "blondies"

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch square baking pan.

Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl. Add pumpkin puree, canola oil, and vanilla extract to the flour mixture and stir until a thick batter forms. Pour batter into the prepared baking pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 minutes.

Remove from the oven and cool completely before cutting into 1 1/2-inch squares.

Preheat the oven to 350 degrees F (180 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.

In a large bowl, whisk together melted butter, brown sugar, white sugar, espresso powder, and salt until thoroughly combined. Add in egg, 2 teaspoons vanilla, and coffee liqueur and whisk until mixture is combined and lightens in color slightly, about 1 minute. Whisk in flour and baking soda until just combined. Pour batter into the prepared pan and spread into an even layer.

Bake in the preheated oven until the bars begin to slightly pull away from the edges of the pan, 20 to 25 minutes. Remove from oven and allow bars to cool completely in the pan.

For frosting, beat butter in a bowl with an electric mixer until smooth. Add confectioner’s sugar, vanilla, and salt and beat until completely smooth and incorporated. Add heavy cream; beat for another 2 minutes. Add mascarpone, and mix on low speed until just combined.

Spread frosting evenly over the cooled bars. Sprinkle cocoa powder evenly over the top of frosting. Refrigerate bars to firm up frosting, about 30 minutes. Remove bars from pan, cut into 16 bars, and serve.

Arrange a rack in the center of the oven and preheat to 350°F. Grease a 9x13-inch baking pan liberally with butter. Dust the pan lightly with flour and tap out the excess.

Melt the butter in a small saucepan over medium heat. The butter will begin to bubble as the water in the butter begins to boil. Soon after it will stop sputtering, meaning the water in the butter has evaporated. Continue cooking until the milk solids begin to turn golden and the butter smells nutty. Take off the heat and set it aside to cool slightly.

Simply Recipes / Mark Beahm

While the butter cools, combine the dry ingredients. In a medium mixing bowl, add the flour, pumpkin pie spice, baking soda, and salt. Whisk to combine.

Simply Recipes / Mark Beahm

When the butter has cooled slightly, pour it into a large mixing bowl. It’s okay if the butter is still warm, but make sure it’s not so hot that it will cook the egg. Add the brown sugar, egg, pumpkin purée, and vanilla extract. Whisk until fully combined and smooth.

Simply Recipes / Mark Beahm

Fold the dry ingredients into the wet ingredients with a wide rubber spatula until just incorporated. Add the white chocolate chips and chopped pecans and stir to distribute evenly.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Transfer the batter to the prepared baking pan and spread evenly. Bake for 35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.

Simply Recipes / Mark Beahm

Allow to cool completely in the pan. Slice into squares and serve.

Store leftovers in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.

Did you love this recipe? Give us some stars below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Beat butter, brown sugar, peanut butter, and white sugar together in a bowl until smooth and creamy. Add egg and egg yolk and mix gently. Gradually stir in flour, baking soda, and salt just until batter is mixed. Gently fold chocolate chips and marshmallows into batter. Spread batter into the prepared baking dish.

Bake in the preheated oven until edges are lightly browned, 15 to 20 minutes. The center will set as it cools. Cool completely before slicing, about 30 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper.

Spread dough evenly in prepared pan. Top with remaining 2 tablespoons chocolate chips.

Bake until a toothpick inserted into the center comes out clean, 25 to 28 minutes.

Sprinkle with flaky sea salt

Cool in pan on a wire rack 30 minutes. Remove from pan and cool completely on the wire rack, 15 minutes. Cut in squares.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon (if desired); set aside.

In a large saucepan over low heat, melt butter. Stir in the brown sugar until dissolved and remove from heat. Allow the mixture to cool. Beat eggs into the mixture one at a time then stir in the vanilla. Mix in the sifted ingredients one third at a time, mixing just enough to blend. Fold in peanut butter chips and pecans. Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven for chewy blondies, or 35 to 40 minutes for drier, firmer blondies. When done, you can either let them cool and cut into squares for serving, or you can scoop out a hot blondie and cover with vanilla ice cream for a real treat.

Arrange a rack in the center of the oven. Line an 8x8-inch square pan with parchment paper, leaving an overhang on two sides.

In a large microwave-safe bowl, add the butter and heat it in the microwave for 20-second intervals, just until melted. Set aside to cool for 5 minutes.

Whisk the brown sugar, eggs, peanut butter, and vanilla into the butter. Beat until smooth, about 1 to 2 minutes.

Add the flour, rolled oats, baking soda, baking powder, and salt. Fold the dry ingredients into the wet ingredients until no streaks of flour remain.

Add the chocolate chips, pecans, and coconut and fold in until incorporated.

Transfer the batter to the prepared pan; it will be thick. Smooth into an even layer.

Bake the blondies on the middle rack of the oven until risen, set, and a toothpick comes out clean or with moist crumbs (not wet batter), 30 to 40 minutes.

Set the pan on a wire rack and let the blondies cool completely, 1 to 2 hours.

Use the parchment overhang to lift the cooled blondies out of the pan and use a sharp knife to slice the blondies into 16 squares and serve.

Leftover blondies can be stored in an airtight container at room temperature for up to 4 days.

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Grease an 8x8-inch baking pan with butter.

Toast blanched almonds if you have not already done so, and when cool, roughly chop them.

In a mixing bowl, whisk together the melted butter and brown sugar until there are no more lumps of brown sugar. Whisk in the beaten egg and almond extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and pinch of salt.

Add the dry mixture to the wet mixture and mix until smooth. Stir in the chopped almonds.

Pour into the prepared baking pan and smooth the surface. You can "cut" the surface with a knife to make it easier to see where you will want to make cuts once the squares are done. Place an almond half, cut side down, in the middle of each square.

Bake at 350°F for 20 to 25 minutes or until a tester comes out clean. Cool completely before cutting into squares.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Whisk flour, baking powder, and salt together in a bowl. Beat brown sugar, butter, eggs, and 1 tablespoon vanilla extract together in a bowl using an electric mixer until smooth and creamy. Stir flour mixture into creamed butter mixture until batter is well combined and thick; spread into the prepared baking pan.

Combine white sugar, 2 tablespoons cinnamon, and ginger together in a bowl; sprinkle over batter.

Bake in the preheated oven until blondies are beginning to pull away from the sides of the pan and are set in the middle, 25 to 30 minutes. Allow blondies to cool, at least 30 minutes.

Beat confectioners' sugar, cream, 1 tablespoon cinnamon, and 1 teaspoon vanilla extract together in a bowl until glaze is smooth; drizzle onto blondies.

Preheat oven to 350 degrees F. In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly.

Press evenly into greased 13x9-inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips.

In small bowl, beat sweetened condensed milk, remaining 2 eggs and vanilla. Pour evenly over chips.

Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Sift together the flour, baking powder and salt; set aside.

In a large bowl, cream together 3/4 cup of butter, brown sugar and white sugar until light and fluffy. Beat in the eggs and yolk one at a time, then stir in the vanilla and 6 tablespoons peanut butter. Blend in the sifted ingredients and stir in the chocolate chips. Press the mixture evenly into the prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool completely before frosting.

To make the frosting, mix the remaining 1/2 cup of butter and 1 cup peanut butter together in a medium bowl. Mix in the confectioners sugar until smooth, then gradually stir in milk until a spreadable consistency is reached. Cut, serve and enjoy!

Gather ingredients.  Preheat the oven to 350 degrees F (175 degrees C).

Line an 8x8-inch baking pan with parchment paper, extending the paper over the sides.

In a large bowl whisk together flour, salt, baking powder, and baking soda; set aside.

In a medium saucepan combine butter, brown sugar, andmaple syrup. Cook and stir over medium heat until melted and smooth,about 6 minutes. Remove from heat; let cool for 10 minutes.

Stir eggs and vanilla into the butter mixture.

Stir butter mixture into flour mixture.

Fold in 1 1/4 cups of the pecans.

Spread batter in prepared pan.

Sprinkle remaining 1/4 cup pecans over the top. Bake until set, 35 to 40 minutes. The internal temperature should read 200 degrees F ( (93 degrees C).

Cool for 10 minutes on a wire rack before lifting from pan with the parchment paper. Cool completely on a wire rack. Cut into bars for serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9 cake pan and line the bottom with parchment paper.

For the sweet and spicy chili topping, combine butter, brown sugar, and Gochujang in a small bowl, and mix thoroughly into a smooth paste. Set aside at room temperature until needed.

For the blondie batter, combine flour, baking powder, and salt in a bowl; mix thoroughly to combine. Set aside.

Combine white sugar, brown sugar, eggs, and vanilla extract in a second bowl. Using an electric mixer beat until smooth and thick. Pour in melted butter, and beat until batter is smooth. Fold in macadamia nuts and flour mixture using a spatula, carefully stirring and folding just until the flour disappears. Transfer batter into the prepared cake pan and smooth out the top.

Transfer chili mixture on top in 12 evenly spaced dollops. Use the tip of a knife to make a flame design out of each dollop by running the knife in a few different dirctions. Make sure to push some of the chili mixture down into the batter as well. When done, the surface should have about a 50/50 ratio between red and blond streaks. Tap pan on the counter a few times.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Transfer to a wire rack and cool completely before removing brownies from pan. Cut into 9 brownies. For best results, serve chilled.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.

Sift flour, baking powder, and salt together in a bowl. Set aside.

Melt butter in a saucepan over medium heat, swirling constantly until golden brown, bubbling, and fragrant, 3 to 5 minutes. Remove from heat and let cool for 5 to 7 minutes.

Beat brown butter and brown sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Fold in flour mixture just until incorporated. Fold in walnuts and semisweet chocolate chips. Spread batter into the prepared baking dish.

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes. Let cool completely before slicing into 18 blondies. Dust with powdered sugar.

Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.

For filling: in a small bowl, mix brown sugar and cinnamon together until thoroughly combined. Set aside.

For blondies: Whisk melted butter, white sugar, brown sugar, vanilla, salt, and nutmeg until thoroughly combined. Add in egg and egg yolk and mix until thoroughly combined. Add in flour and baking soda and mix until just incorporated.

Spread half the batter into an even layer in the prepared pan (it will be a somewhat thin layer). Sprinkle cinnamon-sugar mixture evenly over the batter. Place dollops of remaining batter over the cinnamon-sugar layer, and carefully spread into an even layer to cover cinnamon-sugar completely.

Bake in the preheated oven until bars begin to pull away from the sides of the pan, are puffed in the middle, and golden brown on top, 25 to 30 minutes. Allow bars to cool completely in the pan.

For glaze: beat cream cheese, powdered sugar, vanilla and salt together with an electric mixer until completely smooth. Add in heavy cream and beat until smooth. If glaze is too thick, add more heavy cream a small amount at a time; if glaze is too thin, add more powdered sugar until desired consistency is reached.

Pour glaze onto cooled bars and spread into an even layer. Cut into 16 bars.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Beat brown sugar, white sugar, butter, eggs, and vanilla extract in a bowl with an electric mixer until creamy. Add flour and salt; mix well. Stir in apples and walnuts. Pour into the prepared pan.

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 35 minutes. Let blondies cool completely, 20 to 30 minutes. Dust with powdered sugar.

Preheat the oven to 350 degrees F (180 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.

In a large bowl, whisk together butter, brown sugar, white sugar, cinnamon, salt, and nutmeg until smooth and combined. Add in mashed banana, egg yolk, and vanilla and mix until thoroughly incorporated. Add in flour and baking soda and whisk until just combined. Stir in walnuts. Pour batter into the prepared pan and smooth in an even layer.

Bake in the preheated oven until the edges of the bars are golden and the center of the bars is set, about 30 to 35 minutes. Allow bars to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with cooking spray.

Stir cake mix and brown sugar together in a large bowl. Mix in milk and egg until well blended. Fold in butterscotch chips, chocolate chips, and walnuts. Spread dough evenly in the prepared baking pan.

Bake in the preheated oven until edges start to pull away from the sides of the pan, 25 to 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 7x10-inch or 8x8-inch baking dish.

Beat brown sugar and coconut oil together in a mixing bowl until creamy. Beat in eggs until fluffy. Beat in vanilla and almond extracts.

Mix 1 cup plus 2 tablespoons flour, baking powder, and salt together in a medium bowl. Mix into the wet ingredients until combined; mix in coconut and almonds. Spread evenly into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 20 to 22 minutes. Cool completely before cutting into 12 bars to serve.

Preheat the oven to 350 degrees F (180 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.

Place frozen blackberries in a microwave-safe bowl. Microwave until blackberries are thawed, about 2 minutes. Do not drain.

In a large bowl, beat butter, sugar, and salt with an electric mixer until light and fluffy, about 3 minutes. Add in blackberries and their juices, lemon zest, lemon juice, and vanilla and beat until blackberries are broken down and incorporated, about 3 minutes. Mixture will still look slightly curdled. Mix in flour, cornstarch, and baking powder on low speed until combined.

Pour batter into the prepared pan and spread into an even layer.

Bake in the preheated oven until bars are puffed, and feel almost set, but still soft in the middle 30 to 35 minutes. Remove from the oven, and allow the bars to cool completely in the pan, about 20 minutes.

For glaze, whisk confectioner’s sugar, salt, lemon juice, and heavy cream together until smooth; add lemon juice or heavy cream, a little at a time, as needed for a pourable consistency. Pour glaze over cooled bars and spread into an even layer. Allow glaze to set for about 15 minutes; lift bars from the pan using the parchment overhang. Cut into 16 servings.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.

Sift all-purpose flour, cake flour, baking powder, and salt together into a bowl.

Beat brown sugar and butter together with an electric mixer in a large bowl until smooth. Beat egg and vanilla extract into the creamy sugar mixture until smooth. Add the flour mixture and stir until just incorporated. Stir strawberries and 1/2 cup marshmallows into the batter; pour into the prepared dish. Sprinkle 2 tablespoons miniature marshmallows atop the batter.

Bake in preheated oven until set in the center, about 25 minutes.

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil with about 1 inch hanging over the edges for 'handles'. Spray foil with cooking spray.

Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs until combined. Beat 1 more egg and vanilla extract into brown sugar mixture until combined. Stir flour and baking powder together in a separate bowl; stir into brown sugar mixture until batter is smooth.

Beat cream cheese in a separate bowl with an electric mixer until smooth; beat in remaining 1 egg until just combined. Beat pumpkin puree into cream cheese mixture; stir in pumpkin pie spice.

Spread 2/3 the batter into the prepared baking pan. Drop spoonfuls of pumpkin mixture over batter; top with spoonfuls of remaining 1/3 batter and swirl together with a butter knife. Sprinkle cinnamon chips over batter-pumpkin mixture.

Bake in the preheated oven until blondies are lightly browned on the edges, about 30 minutes. Cool completely before cutting into bars.

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper and spray with nonstick cooking spray.

Combine flour, sugar, baking powder, and salt together in a large bowl. Mix together butter, eggs, lemon juice, lemon zest, almond extract, and vanilla extract in another bowl until well combined. Add wet ingredients to the bowl with the dry ingredients and stir until well mixed. Mix in 1/2 cup of the cranberries and white chocolate chips.

Spread batter into the prepared baking dish. Sprinkle remaining 1/4 cup of cranberries evenly over the top.

Bake in the preheated oven until the edges are golden and the center is set, 20 to 25 minutes.

Remove blondies from the oven to cool on a wire rack completely before slicing and serving.

Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.

Mold the pie crust to fit the pan. It may be thin in some spots; that's ok, just try to get it as even as possible.

Beat butter and brown sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into the butter until completely blended; repeat with the second egg.

Mix flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Add to pumpkin mixture and beat to combine. Fold butterscotch chips and pecans into the mixture; pour into the pie crust.

Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.

1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

2. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove the pot from the heat and stir in the pumpkin butter and brown sugar. Let cool 5 minutes. Whisk in the eggs and vanilla. Add the flour, baking powder, cinnamon, and salt, mixing until just combined. Stir in the chocolate chips. Spread the dough out into the prepared dish.

3. Evenly sprinkle the cinnamon sugar over the dough (if desired), then add a handful more of chocolate chips. Bake for 25-30 minutes, just until set in the center. Let cool. Cut into bars…snack and enjoy!

Lightly butter and flour an 8x8-inch (20 cm x 20 cm) pan.

Whisk together the melted butter and sugar in a bowl. Add the egg and vanilla extract and whisk to combine.

Add the flour, baking soda, baking powder, and salt, and mix it all together. Add the butterscotch chips or other mix-ins (up to 1 cup total).

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Pour into the pan and spread evenly. Bake for 18 to 25 minutes or until a tester inserted into the center comes out clean.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Allow to cool. Cut into squares or rectangles and serve.

Store blondies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Annika Panikker

Preheat oven to 350 degrees F. Spray 9×13-inch pan with nonstick spray. Line pan with parchment and let it hang over the sides. Spray parchment with nonstick spray too.

In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside.

In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes). Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.

Stir in flour mixture until well blended. If using cinnamon chips, stir them in now. The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly.

Bake 25 to 30 minutes or until surface springs back when gently pressed. Let pan cool completely.

When ready to cut, use ends of parchment paper to lift out baked bars.

1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

2. Add 1 1/2 sticks (12 tablespoons) butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted, about 2-3 minutes. Remove from the heat. Pour the brown butter into a mixing bowl. Add the remaining 1/2 stick (4 tablespoons) butter. Let cool for 5 minutes.

3. To the butter, add the brown sugar, maple syrup, apple butter, egg, and vanilla, Beat until creamy. Add the flour, baking powder, cinnamon, and salt. Fold in chocolate chips and chunks/pecans.

4. Spread the dough into the prepared dish. Bake 18-22 minutes, until the edges are just setting and the center is still doughy. Let cool.

5. To make the glaze. Melt together the butter and maple syrup in a small pot over medium heat. Remove from the heat and whisk in the powdered sugar, vanilla, and a pinch of salt.

6. Drizzle the glaze over the bars. Let set for 5 minutes. Cut into bars, snack, and enjoy!

1. Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper.

2. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in the apple butter and 1 cup brown sugar. Let cool 5 minutes. Whisk in the eggs and vanilla. Add the flour, baking powder, 1 teaspoon of the cinnamon, nutmeg, and salt, mixing until just combined. Spread the dough out into the prepared dish.

3. In a bowl, toss the apples with 1/2 cup brown sugar and 1 teaspoon cinnamon. Evenly sprinkle the apples over the dough. Transfer to the oven and bake for 25-30 minutes, just until set in the center. If there is liquid in the center, swirl it around the pan, then bake another 5 minutes. Let cool.

4. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, cinnamon, and a pinch of salt. Drizzle the glaze over the bars. Let set for 5 minutes. Cut into bars…snack and enjoy!

1. Preheat the oven to 350 degrees F.

2. Add the butter to a 10-12 inch oven safe skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in 1/2 cup peanut butter, the sugar, brown sugar, and vanilla. Let this cool until no longer hot, about 10-15 minutes.

3. In a small bowl whisk the eggs for 2 minutes until bubbly on top. Stir the eggs into the peanut butter mix. Add the flour and baking powder. Gently stir in the chocolate chips and swirl the remaining 1/4 cup peanut butter into the dough, don't worry about making it perfect. Push the chocolate chunks into the dough.

4. Transfer to the skillet oven and bake for 22-25 minutes, just until set around the edges, but gooey in the center. Remove from the oven, let cool 3-5 minutes. Sprinkle with sea salt (if desired). DIG in, preferably with a scoop of ice cream.