Weather: 60 degrees, sunny and bright
What I’m listening to: Give Me Love, Ed Sheeran
When we have company, it’s always important for me to learn all about the food that they love as well as the foods they might despise (or be allergic to or have an intolerance for). I pride myself on knowing these details about my friends. For the past two summers, our dear friend, Tim, has come to live with us. I can tell you that Tim hates bananas and loves BBQ Chicken Pizza. He hates mushrooms and sweet potatoes but loves hot black tea with sugar and an icy Homemade Horchata. He adores all things salmon and a good plate of chicken parmesan, but will most likely pass on the pork chops. And while to my utter dismay, Tim doesn’t really care for super chocolatey things, he loves my S’mores Cookies and, especially, these blondies.
Earlier in the summer, the first time I made a batch of these, I asked Tim what kind of morsels he wanted me to use. Dark chocolate? White chocolate? He suggested I use both, half and half. And so I did. And they are the absolute best. I made them many, many times over the course of the summer, always the same. They are rich and gooey and all kinds of brown-sugary. I have the recipe memorized and I can whip up the batter faster than it takes to preheat the oven to 350 degrees. It’s a go-to recipe in this house. Now that Tim has returned to his home in California, I am reminded of him every time I make these. I hope you love the blondies as much as he does.
If you enjoy these, you may also like my Apple Butterscotch Blondies.