Leave it up to Dorie Greenspan, the doyenne of cookies, to come up with a new way to get your blondie fix. She starts with a classic dough — full of butter, more brown sugar than white, and a handful of mix-ins — that make this recipe distinctly her own.
The real trick with these blondies, however, is how you bake them. Hold off on your trusty baking pan because a muffin tin is truly the better way for this classic cookie treat.
<p><a href='http://ift.tt/2gboh5E'><strong>READ MORE »</strong></a></p>
from Recipe | The Kitchn http://ift.tt/2gboh5E
via IFTTT
Aucun commentaire:
Enregistrer un commentaire