Now, of course I like my baked goods, but this Blondie recipe was a bit too much for my tastebuds.
I’m still posting it for you because some of you might be able to handle all the buttery, sugary goodness even if I can’t. Plus, I like to post my baking experiments, even if they’re fails or not my favorites – because they might end up being a favorite of yours!
Don’t let my intro fool you into thinking these Blondies are bad. They’re not bad. They’re desperately sinful.
Do you see a difference? I don’t.
I followed the recipe from our lonely Williams-Sonoma Cookies cookbook.
If you don’t have it, you can find the recipe printed word-for-word here. (Except I trust that you will “Pour,” not “Pout” in Step 5). It’s a great recipe if you like your blondies decadently sweet and sugary. My favorite recipe book is still Gourmet’s classic cookbook and I’ll be scouring it for a competing recipe. Oh yes, I do love a good bake off!