This is the recipe that made me want to start blogging again. When I made it last year, I was chuffed with how delicious it tasted, but the texture wasn’t quite right and it took me a while to perfect it. The trick is in the timing – after 25-27 minutes it will seem like it’s not cooked, but trust in the wobble because it will set as it cools.
So here they are – my salty, malty, gooey, brown butter blondies with chocolate chunks. Hope you enjoy them as much as I do.
Anna Lawson eats... 