Blondies, Re-Tried, Perfected

Last summer, I made Hannah Kaminsky’s Butterscotch Bars, from her book My Sweet Vegan, and I loved the blondie taste. Deliciously sweet, with a vanilla aftertaste and spiked with chocolate chip morsels in every bite. I made them again this summer, but with one change: Last time I made them, these blondies were cakey and fluffy – I was looking for something more fudgey. So, this time, I left out the baking powder in the recipe, and they came out perfectly. Not too dense, but with a more brownie-like texture. Summer is definitely here, and brownies and blondies are calling my name, to be ready for all the picnics I plan on going on during these beautiful blue-sky worry-free days. I can’t wait to try all of Hannah’s blondie recipes from her new(ish) ebook!


2 Responses to “Blondies, Re-Tried, Perfected”

  1. 1 talia June 28, 2010 at 11:47 am

    you’re a genius.

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June 2010

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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 Unported License. Photos, Original Recipes & Text ©cookiesandcandids 2008-2010 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!