These easy and delicious bars are like a cross between chocolate chip cookies and brownies. You get a bit of the caramel-brown butter flavor that many love about chocolate chip cookies, but with the thick and moist texture of brownies. The peanut M&M's add a colorful touch, but you can also use regular chocolate chips. — Allison Beck
Click here to see A Vegetarian Super Bowl Party.
Yes, we absolutely need this: National IPA Day is on Thursday, and 5 Napkin Burger is offering an IPA Blondie Milkshake featuring Vanilla Ice Cream with Firestone Union Jack IPA, homemade butterscotch, and a hop-infused blondie brownie. To recreate your own boozy milkshake with our favorite beer, try it at home.
“Sun tanned and filled with coconut, brown sugar, and a touch of coffee, these blondies are the perfect dessert for a beach picnic, whether you plan to get a sun tan or not.” — Claire Thomas, The Kitchy Kitchen.
We think Blondies are the perfect treat for your next celebration or school event. Luckily, these Blondies take just 10 minutes of prep before baking. Make sure to cool completely after removing from the oven.
When I was a college student, I found my sanity in wax paper cups of ice cream with hot fudge sauce from Herrell's in Harvard Square. It was the kind of treat that was small enough not to seem overly unhealthy — my grandma eats ice cream with hot fudge sauce every day, and she’s 93 — but large enough to assuage any stress that exams, professors, or snow might contribute to my life. I ate ice cream all winter, all fall, and all spring.
So here I bring to you my recipe for hot fudge sauce, and perhaps the best-ever way to use it: Atop a decadent brownie (or cookie or blondie, for that matter) sundae. — Cara
The following recipe is from the August 12 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I think that I might be the only person in the whole world who prefers blondies to brownies. This might have something to do with the fact that while I have made several dozen successful batches of blondies, I have yet to make even a small pan of edible brownies. But this isn't purely an ego thing. The combination of butterscotch and dark brown sugar in blondies does something for me that even brownies made with the finest cocoa powder can't hold a candle to. I thought that these blondies from Elizabeth Barbone's Easy Gluten-Free Baking would make a prefect gluten-free dessert. The richness comes from butter, eggs, and brown sugar. Throw in some chocolate chips and chopped nuts and the fact that these babies don't contain any wheat flour will be the last thing on your mind.