I recently made blondies, using a recipe from Smitten Kitchen. What’s great about blondies, besides the fact that they are delicious, is that the recipe only requires ingredients I usually keep in my kitchen anyways. I have a tendency to slightly overbake cookies, brownies, etc. because I like eating things that are a little overcooked and have a crunchy edge (especially corner pieces!). However, according to Smitten Kitchen (and other sources), it is important to not overbake them. In fact, underbaking them slightly might even make them better, especially if you are the type that likes raw cookie dough. I added a ½ cup of semi-sweet chocolate chips, ¼ cup of butterscotch chips, and ¼ cup of white chocolate chips.
Once the blondies were out of the oven and cooled, I cut into them and they looked somewhat raw, which I think is how they were supposed to look because that is how they looked in the photo on Smitten Kitchen’s site. I really liked the flavor of the butterscotch chips in them. Next time, I may get rid of the white chocolate chips and do half semi-sweet and half butterscotch chips.
On a side note, my sister-in-law sent me a link to this blog called “i am baker.” Her creations are inspiring and if you enjoy looking at photos of amazing desserts, you will love her blog.
Also, check out Sweets for a Saturday, where you can find lots of cookies, including these blondies 🙂