Aaaaahhhhhh we’ve just moved and my entire life is in cardboard boxes. I am a woman of order and am not handling this transition well. My new kitchen, while it has potential for baking greatness, is currently a hot mess:
A few weeks ago I thought I would be awesome and do some baking in advance, so I made these blondies late one night. After the recommended 40 minutes of baking, they were nowhere near done. I gave them another 10. Nope, but they were getting quite the tan in the oven. How about another 10 minutes? They had a lustrous, oven-kissed sheen and seemed to pass the knife test, so I took them out and hoped for the best.
But instead of the best, I ended up with gooey, under-baked innards. Wah-waaaah.
The truth is, these were ugly as sin but tasted pretty good! I’m a fan of the very underbaked chocolate chip cookie, and these were like that on steroids, so it kind of worked for me. I added toffee chips, toasted pecans, and coconut, and I could see these being awesome had I, you know, actually finished baking them. We still enjoyed them warm, with whipped cream:
I didn’t feel like I could share them with anyone, being basically raw dough and all, so sadly most of them ended up in the trash. I’d be willing to try this recipe again, though, because it seems to have potential. I haven’t been able to keep up with the TWD chatter–did this happen to anyone else, or am I a special underbaking snowflake?