My sister and I were at it again last weekend, making spectacular blonde brownies. If you didn’t know, they are called blondies because they don’t use chocolate. Instead brown sugar makes up the majority of these sweet treats. They’re just as delicious, and they’re perfect for those of us who would rather have a chocolate-free dessert. So…how did they turn out? More after the jump!
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What do you make for a chocolate lover upon his return from a 3.5-week- work trip to a country with very limited amounts of chocolate? Why, the chocolatiest brownies you could fathom, of course! Ordinarily I would contest the amount of chocolate my boyfriend would ideally like in his brownies but this time I knew I had to go all out. He was chocolate-deprived and who was I to deny him?

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For the first presidential debate, we had some friends over for a potluck dinner and debate watching. Everyone brought a little something to eat and drink, but I was adament that a fresh batch of brownies be present. I don’t care how enthusiastic you are about this election or how diligently you take notes as the candidates speak, there reaches a point right around the middle of the debate in which everyone needs a good hunk of chocolate. Enter brownies.

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When it comes to brownies, you never know what to expect. There are infinite ways to make a brownie and just as many possible results. They can be chewy or gooey or flaky or cakey, rich and chocolatey or if you’re really lucky, all of the above.

If you’re like me, you prefer a flaky top, a gooey middle, chewy corners (the corners are the best part!) and most importantly, the most rich and delicious chocolate flavor you can imagine. And if you’re like me, then I’ve got a recipe for you:

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