The Great Blondie

For PLTI this week, I went with a tried-and-true blondie recipe from The Greyston Bakery Cookbook by Sara Kate Gillingham-Ryan. These blondies are as dense as a good, fudgy brownie, largely because they don't have any leavening. I guess it depends on your palate, but I like their thick chewiness.

Going-Away Blondies

One of my wife's colleagues is moving on to some post-graduate studies, so she put in a request for something to commemorate his last day in the office. Because it was a sort-of last-minute request, I fell back to a tried-and-true favorite, The Great Blondie from The Greyston Bakery Cookbook.

This time, I made them without any butterscotch chips. Instead, I used some dark-chocolate M&Ms in the batter, along with some leftover toasted pecan-and-coconut mixture from a cake I'd baked last week. On top, I used chopped walnuts, chocolate chunks, and chocolate chips. This edition of The Great Blondie is definitely one-of-a-kind.