Blondies

I have to say, when I woke up this morning my mood ring was a filthy brown. I was tired, anxious, and uninspired. It was one of those rare mornings where baking was the last thing that I wanted to be doing. But, being a baker, I sucked it up, strapped on my apron and went about measuring my ingredients. I did something yesterday to strain my right shoulder, so I was sore and achy on top of being a horrible crab. It was the kind of morning that makes you just want to draw the curtains, climb back into bed and pull the covers over your head (hey, look, that rhymes!). On the agenda this afternoon I was testing out a recipe for blondies, after it came to my attention the other day that blondies were actually not apart of my kitchen repertoire. So much so, in fact, that, when asked, I couldn’t actually recollect ever even having eaten a blondie. How could this be possible? I mean, I like brownies. I like chocolate chip cookies. Why not cross breed the two? It’s genius. As I always do when testing a new recipe, over the next couple of weeks I will likely make numerous different blondie recipes (searching for the one which has the most flavor, and tweaking them along the way), before adding it to my menu. Today I decided to make this blondie recipe from the fine people at Everyday Food. And, in a shocking twist, I did something that I very rarely do, and prepared them (gasp!) exactly as written. Well, minus the walnuts, since we all know by now that I am allergic to them (and bitter about it!). In the end, these blondies are quite good. They have a nice chewy consistency, and a good balance of flavors. The brown sugar gives them an almost caramely taste, and the chocolate chunks (which I added in place of chocolate chips), add a nice richness. They are actually very much like eating a big, thick, chewy chocolate chip cookie. Who knew? The good thing about this recipe, too, is that it mixes together all in one bowl, and takes only about five minutes from measuring your ingredients to popping them into the oven.  And the best part is that when they are baking the house fills with an absolutely intoxicating aroma (note to self: create baking blondie flavored air freshener!).  I am not sure that I ever really got over my moody Tuesday morning blues, but who can possibly be cranky when staring down a big plate of these blonde beauties? Happy eating everyone! Don’t forget to enter for your chance to win my first giveaway- a $50 Williams-Sonoma gift card!!! Time is running out!

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13 Comments

Filed under Cookies/Bars, Desserts

13 responses to “Blondies

  1. These looks FANTASTIC! I just might have to try them soon.

  2. See, it’s okay. You managed to tweak the recipe a little bit. Chocolate chunks is a great idea. I much prefer them to chocolate chips. I’ll have to try baking them myself sometime.

  3. I LOVE blondies, but how can you go wrong combining two of the best desserts, anyway? Can’t wait to hear about which recipe yields the best results!

  4. I’m drooling! I love blondies. If this is what you make when you wake up not in the mood for baking I’m not surprise of what I see on your blog anymore!

  5. As a taster tester and blondie/brownie lover I can attest that these are delicious!

  6. Yummy! Thank you for all the eye candy. I’m heading to bed now before I think about putting anything down the hatch.

  7. I have been seeing Blondies everywhere lately! I just have to make them! They look beautiful :-)

  8. Yum!

    I also went my whole life, up until a month or so ago, without eating a blondie. strange days.

  9. I’ve made blondies before but they didn’t seem right? These look great. Of course it is a Martha Stewart recipe!

    I love your photography. Beautiful.

  10. Blondies, I love the brown sugar flavor in Blondies. They are fabulous and your look delicious.

  11. Love my self a good blondie. I have just discovered them not to long ago, when my wife was had one. They are amazingly good. Great recipe here.

  12. I had to call my husband over so I could read him your first line. That was absolutely classic. I know your mood wasn’t good, but thank you for the laugh. And, thank you for the wonderful blondies. They look fantastic.

  13. great read, if u do twitter follow me @favoriterecipe and i will followback

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