You know what? I don’t really like blondies. I am not sure why.

Does that make me strange?

I don’t dislike them, but I could take or leave a blondie any day. Though I do find their chocolaty cousin the brownie quite irresistible.

I made these blondies a few weekends ago on a whim. Nick had been asking for some, and I was bored.

I made Dorie Greenspan’s Chewy Chunky Blondies, which is on page 109 of Baking: From My Home to Yours by Dorie Greenspan.

They were good. Very chewy and buttery, with lots of chunky add-ins. Definitely perfect with a cold glass of milk.

Here is how I know that I don’t really care for a blondie. I had these sitting around the house for a few days before they went into Nick’s office for the vultures to finish them off, and I did not pick at them or guiltily eat one every time I walked by tupperware. I only ate about 1 1/2 blondies total. I’ll repeat that they were in the house for DAYS. This is unheard of. I have no will power when it comes to buttery desserts.

However, this is nothing against this recipe. Nick really liked it and they got great reviews from his co-workers. I would say if you like blondies and/or chewy cookie bars, you should absolutely try these.

Follow up:

I followed Dorie’s recipe pretty closely, which you can find here or on page 109 of the book.

The only changes I made was that instead of bittersweet chocolate and butterscotch chips/toffee bits, I used white chocolate chunks and tart dried cherries. This is what I had in the house. In addition, there are chopped walnuts and shredded sweetened coconut.

This batter was really thick.

Like a cookie dough.

I am sure you could bake them like drop cookies if you were so inclined.

Believe or not, I also don’t really care that much about eating or baking cookies in general. Perhaps that is why I also did not get that excited over these blondies. They are basically thick cookies in bar form.