it’s blondie time

I’ve lost track — this is either the fifth or sixth recipe I’ve tried from The Sweeter Side of Amy’s Bread. It was another success, although I improvised a bit and replaced half of the chocolate chips with butterscotch chips. If you’ve made blondies before and not been impressed, then I think you’ll be very pleasantly surprised by this recipe.

Just reading the ingredients list, you can tell these are going to be amazing. Four eggs, 4 sticks of melted butter, 3 1/2 cups of brown sugar… the recipe also makes a ton of blondies, so I hope you have a lot of friends and family to share them with.

The technique is interesting, because you mix just a small portion of the chocolate chips into the batter. The rest (almost 2 cups) and the toasted nuts (2 cups also) are poured all over the top, so you end up with layers, one of the batter and one of the chocolate-and-nut topping. My batch was super soft, probably a bit underbaked, but I’m not complaining. In fact, I’m raving about this fool-proof recipe.

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