Tuesdays with Dorie DC: Blondies

June 4, 2019 at 6:32 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 5 Comments
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School’s out, summer’s here, and I could use a snack. Blondies are often thought of as brownies’ sister sweets, or brownies for people who don’t like chocolate (aka people I don’t trust). I’ve had blondies that I are all goo inside, with no chocolate to be found (maybe butterscotch chips or something like that instead) and with a crackly crust similar to brownies, but I think these ones are more along the lines of traditional chocolate chip cookies. You can, in fact, be pretty experimental with your blondie mix-ins…mine had a combo of dark and white chocolates, toasted pecans and unsweetened coconut. Dorie gives several options for baking these off, including using a baking pan for the standard bars, but suggests baking them in a mini muffin tin in the main recipe for crisp edges. I wanted something a little bigger, because I knew if I baked them in a mini muffin tin, I’d just eat five anyway. I went for the ring mold option and baked them up in my smaller sized bottomless tart rings. I also scooped out a few dough balls to bake off freeform as “blondie drop” cookies later. They wait for me in the freezer. I did like the way the ringed blondies had a nice circle of caramelization around the outside from contact with the metal. I put a scoop of ice cream on top.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!


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  1. You were smart to freeze some dough. I baked all of them thinking I would freeze some, but we gobbled them up.

  2. These blondies look and sound delish. Looking forward to making them.

  3. I must try these soon!

  4. Go ice cream! I don’t trust people who don’t like chocolate either:) My husband has been raving about these cookies all week. We love them.

  5. I DEFINITELY need to do the ring mold option soon!

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