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://www.thekitchn.com/recipe-dorie-greenspans-blondies-238117′><strong>READ MORE »</strong></a></p>
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