Blondies. What are blondies? They’re like brownies, without the chocolate. When I tell people that they say, “but isn’t there white chocolate in there?” Well, yes, but there isn’t any cocoa in white chocolate. Sorry if I just spoiled your day. Anyway, that won’t spoil your blondies. Cause these are packed with so much flavor you may retire your brownie recipes for just a wee bit.
Think about it this way; the brownie’s (which is perfect) prettier, more attractive and lighter cousin. The top is slightly crackly as we all love our brownies to be, plus they are the perfect balance of soft and chewy yet moist at the same time. Sinking your teeth into one is bound to yield all sorts of crazy blondie desires. I personally prefer chocolate, but I’ve always had a weakness for warm white chocolate freshly baked into blondies. It’s a gift. I added pecans tossed in sugar and cinnamon to these blondies, but you can leave them out if you don’t like pecans. P.S. This recipe is fabulous. The only thing I changed was adding pecans and taking out the chocolate chips. Don’t try to be ambitious and change it, or else you’ll end up with goo and have to bake it all over. I’ll literally never need another blondie recipe.
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