There is the endless debate between fans of fudge-like brownies and cake-like brownies. This is the first time I’ve baked cake-like blondies, which make them pretty much cake. A delicious snack cake with a tight crumb, but nonetheless, still cake.
The recipe comes from the Martha Stewart Cookie of the Day email (another one!) for April 22. I baked as directed and after tasting it (again and again and again) I decided it is the perfect vehicle for other flavors. Maybe add some cinnamon to the batter or use a flavored cream cheese or make it boozy and add Frangelico or Kahlúa to the swirl. Since the blondies use simple ingredients that we tend to have on-hand and Paul thought they were great, I’ll make them again as to not break his heart.
(For the record, I prefer fudge-like brownies but I have no problem eating cake-like brownies.)