This recipe for Blondies from my beloved Mark Bittman’s “How to Cook Everything Vegetarian” was the closer to raw dough than any other baked good I’ve experienced.
I made these for a party my new manager was throwing.
I have to say, clearly I picked the right representation.
My agent cooks Japanese feasts that introduce me tithe likes of lotus root and sake cocktails and my manager has a wine-tasting parties. Meow.
Supposedly this recipe was for blondies. But they were a wee bit dark to be thought of as blonde.
More like brunettes.
If the rate at which these disappeared from the dessert table is any indication, I am going to have to say, brunettes have more fun.
Yours truly does. She thinks. Stop talking about yourself in 3rd person, Ellen.
Do gentlemen really prefer blondes?
Does Bittman, hence his faulty naming of this cookie?
Discuss, them bake:
Blondies from How to Cook Everything Vegetarian by Mark Bittman
1/2 c. Butter
1 c. Brown sugar
1/2 tsp. almond extract
3/4 c. Flour
1/4 c. Whole wheat flour
Melt the buttah. Beat with sugar til smooth, then beat in egg and almond extract. Stir in flours. Bake in a greased 8 inch pan at 350 degrees for about 20 minutes. When you take it out depends on how done you like your cookies. So I take it out pretty quickly.