It seems like I’ve seen one version of Blondies after another lately, and after trying different recipes, one which was a total gooey, icky dud I made this version. As always I learned a few things during my search for a Blondie recipe that I like. I learned that Congo Bars are a variation on Blondies. It seems obvious now, but I hadn’t considered that prior to reading it in Baking Illustrated. Wouldn’t you know that I have a recipe for Congo Bars that people always seem to love, and I could have made those and been done with it? This revelation makes it clear that I haven’t made many Blondies in my life, nor even thought about them much.
The recipe for these Blondies is here, so I won’t retype it. The only change I made was to use 6 oz. of cut up white chocolate in place of the 1/2 c. white chocolate chips.
These tasted best to me once they were completely cool. We really liked these and I will definitely make them again.