For my sister’s birthday, I wanted to make something for her to take home. I also wanted to try something new since so many of my baking standbys are chocolate-centric (cookies ‘n cream cookies, chocolate chip cookies, brownies).

Enter the blondie. I’ve always thought it must be possible to make a good blondie that’s not saccharine sweet. For my recipe, I went to the authority on all things culinary, Cook’s Illustrated.


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