May I introduce you to your new sweet obsession?
Every baker dreams of instantly whipping up sure-fire hits every time they turn on the oven, and eaters, no matter how adventurous, always crave certain comforting staples. While the internet hardly needs another plain old blondie recipe, it DOES need this one. It’s the one I always turn to for potlucks, for presents, and for random sweet tooth satisfaction, year in and year out. Something with enough staying power to see that many repeat performances in my kitchen deserves greater attention.
Super chewy, surprisingly buttery, and singing with sweet vanilla essence, they’re simply the best rendition of the classic bar cookie that everyone should have in their repertoire. There’s nothing crazy going on here; no complicated preparation, drawn out chilling or baking times, crazy ingredients, or any other shenanigans. Just tender slabs of caramelized brown sugar sweetness, filled with rich chocolate morsels, ready to be devoured in under an hour.
The only element that may give you pause is the cassava flour, but it’s not so scary as it may sound. It’s made from the yucca root, like tapioca starch, but comes from the entire tuber, thus affording it more fiber and nutrition than the later. If you can’t find it, don’t want to hunt it down, or don’t care about making your treats gluten-free, make it even easier by swapping in good old fashioned all-purpose flour.
In closing, I must apologize for making this introduction. If you had any attachments to particular blondie recipes previously, I’m afraid this fresh suitor will prove irresistible, leading to quite the sordid affair. I’m not sorry, however, for the joy it will create once you surrender to such an inevitability.