I LOVE blondies! When I was a kid I didn't really like chocolate (shocking!) but was thrilled at bake sales & lunch time when the school would have blondies for dessert. yum!
I went to make these last night and was asking hubs if he likes blondies so I would know whether to adapt the recipe to his (picky) tastes or just leave it as is. Well...silly boy just pouted and asked why I couldn't make brownies or cookies instead. No blondies for him!
I must say that I was excited to make this recipe as written because I adore walnuts & coconut, and also had some butterscotch chips that needed to be used up. I used some toasted coconut that I had left over, and though I thought that it didn't impart much coconut flavor, the chewiness that it added was lovely! The only change I made was to halve the recipe and bake it in a 8x8 pan.
The recipe came together very quickly, but I don't think mine were quite done at the recommended baking time of 40 minutes--the toothpick still came out wet. However, since I love gooey cookies & brownies, I decided to go ahead and take them out anyway (a little underdone blondie never hurt me!).
These are amazing! I love the chewiness from all the mix-ins, the caramelly flavor, and the richness (one is definitely enough!). I think that some of these will also be individually wrapped and frozen for treats later :). Thanks so much to
Nicole of Cookies on Friday for this pick (found on p. 108-109 of Baking From My Home to Yours) and check out the
leave-your-link post from the TWD website to see who baked along this week.
