Okay,  I am mildly obsessed with blondies.  I have always had a secret love for them.  There’s just something about the chewy, nutty, sweetness of it all.  Given the choice, I will almost always choose a blondie over a brownie  Unless it’s some kind of amazing zero calorie brownie.  I’d obviously go for that, who wouldn’t?  Back to the blondies.

Nicole from Cookies on Friday is this week’s host.  I’m sort of jealous that she got to pick this because I totally would have picked it myself.***  I was all set to make these today so they’d be ready to take to a get-together tomorrow.  Then disaster struck, and I was left stranded at home, with all my ingredients except the eggs.  Two measly eggs was all I needed. 

You see, sometimes the hubs steals my eggs without knowing it, since he makes an open-faced egg sandwich for breakfast every. single. day.  It’s like his ritual.  I guess I need to start marking my territory.  Maybe now I will write “TWD” on my eggs and claim them for my own.  Back to the blondies.

I finally got to put all of my ingredients together and bake the darn thing when hubs arrived with eggs and saved the day.  I was sort of frightened at the dry and crackly/still kind of gooey look of them, but I trusted Dorie and served myself a square.  Let me just put it this way: Dorie’s got game.  (Do people still say that?)

PS.  I left out the toffee bits, which I didn’t want to do, but I don’t miss them.  (Okay, I sort of miss them, but I was not about to wait another half hour while hubs attempted to search for toffee bits at the grocery store.)
PPS. These are not pretty at all, but they are sooo tasty.  Thanks, Nicole, for the delicious pick!

**Find the recipe here.

***My pick is coming up in August!  I am beyond excited, and I’ll probably talk about it for the whole month.  Can you guess what recipe I picked?