Friday, April 8, 2011
Blond(i)es Have More Fun
The adventures of the non-dairy desserts continue! As many of you might have read before, I am not a huge chocolate person, which always makes parve desserts a little complicated since so many of them are based around intense dark chocolate. However, in the dead of winter (I made these a while ago, and winter also seems not interested in ending this year in New York), most fruit desserts are out because there were no high-quality berries around. What's a girl to do?
Answer: blondies! The delicious chocolate-but-not-too-chocolate compromise. Usually I make blondies from my chocolate chip cookie recipe, but I thought I would try something new this time. I did some research (ie googling) and found the recipe for these. They looked a little intense because of the amount of brown sugar, but I substituted half of it for white sugar instead and that helped the sweetness issue. I also liked this recipe because it used oil instead of margarine, which I try to avoid at all costs.
The verdict: they were a big hit. They were very chewy, which people liked, and very sweet, but not in an overwhelming way. A good compromise indeed. You can find the recipe here.