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.