My mom always jokes that I inherited my sweet tooth from my dad. After all, we both like chocolate over salty chips, and we both like drinking juice more than water. Still, regardless of where it came from, my sweet tooth demanded that I do some baking over the weekend.

Recipe by Tessa at Handle the Heat

I still don’t have an 8×8 baking pan, so this batter had to go into muffin tins again, but that actually proved to be helpful in portioning out the blondies! I ended up freezing the majority of the blondies, so I’m hoping that they will still taste as yummy after defrosting as they did when they were fresh.

These blondies came out the perfect consistency of soft and gooey, so that was perfect. I didn’t have any molasses on hand, but I’d be interested in seeing if it would make these blondies even softer next time! I read a quote somewhere that chocolate chips should be measured with the heart and not measuring cups, so I followed that advice and loaded this batter up. I have no regrets. As a side note, I feel like there’s something about the smell of butter baking in the oven that can’t be replicated with ‘healthier’ alternatives like coconut oil, because I was definitely salivating as these baked.

Do you have any recipes to recommend? I am always looking for new treats to try, especially if they’re decadent.

Until next time, happy crafting!