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Blonde ambition

Blondies are my new favorite dessert and baking obsession. They lack the chocolatey-ness of brownies, but they more than make up for it by being an incredibly efficient delivery mechanism for massive amounts of brown sugar and butter. They're rich and chewy with this wonderful crisp top. They're good with chocolate syrup, caramel, ice cream ... or eaten straight out of the pan while hovering over the stove. Whether or not blondes actually do have more fun is a matter of opinion, but personally, I have an equal opportunity sweet tooth.

My favorite blondie recipe is the Butterscotch Blondie from one of my favorite food blogs, Coconut and Lime:


2 cups light brown sugar

1 1/4 cup flour

2 eggs, at room temperature

6 tablespoons butter, melted

2 teaspoons vanilla

2 teaspoons baking powder

3/4 teaspoon salt


Preheat oven to 350 degrees. Grease and flour or spray with cooking spray and flour one 8-inch square baking pan. In a small bowl, combine flour, baking powder, and salt. In a large bowl, thoroughly combine the sugar, butter, eggs and vanilla. Stir in flour mixture until just blended. Pour batter in pan. Bake 40-50 minutes or until toothpick inserted into the middle of the pan comes out almost clean. It may seem a little gooey in the middle but it will set up as it cools. Cool in pan on wire rack then cut and serve.

There's not that much to the recipe, which I love. The ingredients are very simple, any baker would have them stocked in their pantry, and putting them together is quick and easy. There's a lot of pay off here for just a little work.

You might want to go ahead and pour yourself a glass of milk, though. You're going to need it.