“An Insanely Good Blondie” from “Stirring Slowly”


Sorry, but I can’t even think– let alone write– about this food item without getting excited. We love them over here. In fact, we love them so much that in the spring, when I went on a Blondie kick (and kept making this recipe from Mark Bittman), I finally had to say, “I’m sorry but I need to stop making these Blondies. They are as addictive as crack cocaine.”

But after having made a fair few salads from “Happy Salads”– many of which were big hits– the boys were hankering for some good baked goods. So in a break from binge-watching “Stranger Things” (Have you seen it yet? It’s EXCELLENT, if nothing else for the memories it evoked for me of the 1980s), I made these Blondies.

To give credit where credit is due, the photo above was taking by the lovely Kirstin, because she, too, was hankering for some Blondies. What’s not to love? They’re basically dense chocolate chip cookies in cube form. Yum.

This recipe is very similar to the Mark Bittman recipe that we love so much over here. However, she recommends you use coconut oil or butter or a mixture of both, rather than the all-butter approach that Bittman uses. As it was an adventurous day– watching an 80s throwback series with your teenagers will do that to you– I decided to go with using all coconut oil.

This proved to be a controversial decision, as the Blondie traditionalists who aren’t coconut fans (the teenagers and I) did not like the overwhelming taste of coconut that this created. Tim, on the other hand, liked it, but as he’s a coconut fan that makes sense.

Would I make this again? I already have. Twice. However, I went with the all-butter option. Consequently, these blondies lived up to their name.

“An Insanely Good Blondie” from “Stirring Slowly”

“The Violet Butterscotch Blondie” from “The Violet Bakery Cookbook”


This picture doesn’t do the Blondies justice,                                                                                      but they disappeared so quickly that I didn’t get a chance to take another one. 

What’s not to love about a Blondie? Essentially, it’s a chocolate chip cookie in square form. I’ve never actually made one, until now. Believe me, I’ve eaten *plenty* of Blondies. (I love them.)  As chocolate chip cookies are essentially a separate food group in this house, I knew it was time I made a Blondie.

I was not disappointed. Nor was the rest of my family.

However, in the interest of full disclosure, it was not completely plain sailing. When I first read the directions that told me before I made the Blondie I would have to make “caramel shards,” I had thoughts that can’t be repeated verbatim here. But essentially I thought that this was yet another example of a good chef getting too cheffy with a home recipe, as I’ve had plenty of blondies without caramel shards and they were delicious.

“Bleurgh,” I thought to myself. “Making something relatively simple into something complicated.”

If I were just making this on my own, I probably would have just skipped this step. But as I was testing the recipe for the blog, I persevered with the caramel shards. Guess what, dear readers? They were worth the trouble.

When the Blondie is baking, what happens to the caramel shards is they either stay on the surface or sink down to the bottom. Either way, when you’re eating the Blondie and you stumble upon some caramel shard in your bite, you probably will think, “Delicious!” At least I did.

So yes, this recipe is slightly more difficult to make than your average Blondie recipe. But the extra step is definitely worth the trouble.

Want to make this yourself? The Happy Foodie has the recipe on its website, which you can read by clicking through this paragraph.

“The Violet Butterscotch Blondie” from “The Violet Bakery Cookbook”

“Butterscotch Chocolate Chip Blondies” from “A Modern Way to Eat”

Kirstin: I totally forgot to have buy any butter for this recipe, so I had to use coconut oil as she suggested. These were super easy to make, delicious and moist to boot. And the stayed yummy for the rest of the week too.

A definite gem of a recipe.

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“Butterscotch Chocolate Chip Blondies” from “A Modern Way to Eat”

“Blondies” from “Kitchen”

Anna: It’s so nice to get back to baking after a hard week working.  Really, baking is much more fun.  I’m going to forget Nigella’s brownie disappointment from the other week, and try these Blondies instead.  They’ve got oats in them, so they’re good for you.

Peter: They’re something of a hybrid, these Blondies.  They certainly pack the chocolate chips in, but they’re also like a flapjack.  But too soft to be a flapjack.  They have a very strange texture.

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“Blondies” from “Kitchen”