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“Dirty” doesn’t have the same edgy cache it did last fall, what with all the hand washing and not touching things, but dirty blondies remain in regular rotation around here nonetheless. W has developed a habit of making these when he wants something cookie-like; they’re like chocolate chip cookies in bar form – blondies with a bit of a chocolate edge that take approximately three minutes to stir together.

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It’s nice to have go-to recipes you can pull into service on those days when you’ve been invited somewhere for dinner, or someone could use a little cheering, or you want to score a few brownie points with your editors/doctor/teachers. Most of the time, I’d choose a brownie over a cake or cookie. But it has to be the right kind of brownie – dense and fudgy, with a crackly top. Generally I prefer no nuts in mine, nor chocolate chunks or chips, or even frosting. I like my brownies straight up, preferably warm, straight from the pan.

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