I'd like you to take a moment to imagine a blondie. Not just any old blondie, but a luxurious, homemade, dessert.
Picture your kitchen.
Your oven is heated, the glow of its light illuminating a pan of golden goodness within.
Breathe in the scents of vanilla and butterscotch, allowing them to flow through your nose, and past your salivary glands, teasing your tongue. You softly lick the corners of your mouth in search of the nectarious flavour, but there is nothing that can satisfy the desire welling up within you.
You wait patiently...enduringly, for the oven timer to sound like church bells sending off newlyweds, but the minutes drag. Until the melodic echoes of the timer ring, you are forced to stand close by, anticipating the warm, ooey, gooey, blondies.
You fantasize the taste, a graceful sweetness, gently offset by swirls of melted, dark chocolate.
If only the time would fly.
Stomach grumbles and drool puddles cast aside, you know that the wait will be worth the divine decadence that lies within your oven.
If you could not tell, for months, I have a had devilish desire for blondies.
Tonight, I finally caved.
After one hour of measuring and mixing, I now sit with my laptop, indulging in a beautiful treat, and sipping on a coffee to balance the sweet notes. I found a basic, toffee blondie recipe on Pinterest a couple of days ago and since then, my craving has exponentially increased. I am very pleased to say that the recipe was successful. I made some modifications because I didn't want my blondies to be defiled by copious amounts of sugar, and instead of adding Skor bits for toffee, I topped them with chocolate chips to create another flavour dimension.
These decisions were worth it, although I think next time I will add even less sugar.
Nevertheless, these blondies are still beautiful.
Just in case this post has caused you to develop a desire that has left you lusting...and drooling, here is the modified recipe I used.
Ingredients:
2 cups brown sugar
1/2 cup butter
2 eggs
2 tablespoons vanilla
1 1/4 teaspoons baking powder
2 cups flour
The dough will be sticky, (which scared me a little, because I was unexpecting) and you will have to wet your fingers with cold water before you press it into a greased, 9x13 pan.
Bake at 350 for 25 minutes, or until you can smell the deliciousness and the top is firm.
The centre will still be a little jiggly, but it will cool and become amazing.
Grab a fork and indulge.
