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.
2 comments:
I was half expecting to find Debbie Harry. Those look delicious!
You know, I just read that Blondie is on tour this summer to commemorate the 30th anniversary of Parallel Lines! I wonder if anyone has ever given Blondie a batch of blondies. Ha.
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