Blondies feel very retro to me. In my mind, they’re in the same category as pineapple upside down cakes or ambrosia salads. I think it’s the name. It makes me think of the ’50s, and men in suits and suspenders talking to their lady friends – “Hey Blondie, go make me a sandwich!”
You know, the good ol’ days.
I think I’ve been won over by gluten-free baking. Me, lover of gluten, self-confessed gluten groupie! I never thought I’d see the day. Of course, it’s all thanks to chocolate.
And there’s nothing better for a chocoholic than brownies. Much like with chocolate chip cookies, everyone has their own idea of how the texture of brownies should be, either cakey and crumbly, dense and fudgy, or moist and chewy. I am personally a fan of the latter two, though I’ll never say no to a cakey brownie.
Let’s be real – as long as there’s chocolate in it, I’m not turning it down.