Blondies Have More Fun

Okay, so the title of this post is almost groaningly inevitable. But when I brought these in to the office on Friday, a surprising number of people asked, "What's a blondie?" I explained to them that it's basically a brownie but without the cocoa powder and with brown sugar. How sad that we live in a world where more people don't know about blondies. Anyway, last weekend I knew I had a busy week ahead and that I probably wouldn't have time to bake on Thursday night, so I made these confections from the Amy's Bread cookbook and put them in the freezer. They were quite simple to make, and the batter was absolutely the most gorgeous ochre color (and yes, I went on Wikipedia to find the exact correct shade of Brown that the batter was. That's how beautiful.) The color didn't quite hold throughout the baking, but it's okay, because these blondies were off-the-charts good. Chewy, super-rich (make sure you have a glass of milk or water on hand), but not too buttery or greasy. These were the most popular thing I've brought to the office since I started Baked Goods Friday six months ago - they were gone by noon, so I guess that speaks for itself! You can find the recipe here - I, of course, left out the walnuts - and be sure to spread the gospel of blondies.