Not all sweets have to be chocolate. In fact, they shouldn’t be if these blondies are in the picture. The “good” sister to those devlish brownies we love, these treats have a bit of sass of their own with the addition of chocolate chips and dried fruit.
Chef Meredith Tomason of RareSweets in DC says, “When we think ‘bakery’ in this country, we think of chocolate and vanilla. But there’s so much more to the history of American desserts.”
We heartily agree, and a good place to start is with these blondies that are anything but bland.
Brown Butter Blondies
from Chef Meredith Tomason of RareSweets, Washington, DC