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I've made these blondies numerous times before, so the recipe was basically ingrained in my head.
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My fellow dough-eater and I tested out this batter and concluded that regular cookie dough was much better tasting (especially the white chocolate chip macadamia nut cookie dough). I had to reassure my-blondie-virgin that although the batter wasn't up to par, that these blondies on the other hand would be amazing.
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I'm glad she took my word for it, because once she had a slice of these extraordinary blondies, she was instantly hooked. I used the typical chocolate chip, white chocolate chip, toasted walnuts, and toasted coconut to saturate the chunky blocks of cookie.
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We could barely keep our paws off these little creatures that by the end of the night, an entire 1/3 portion of the 9x13 inch baking pan was finished. Yes, you heard me; two somewhat-tiny girls ate around 39 square inches of pure blondies.
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Our amazing feat did not come without consequences though. We both went to bed with an uneasy stomach (my stomach was particularly unhappy, but I won't get into the gruesome details) and we both decided that a much-need gym trip was to be planned for the following day.
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Good new though- I introduced my cousin not only to my newly-found baking skills, but also to these out-of-this-world blondies. She even asked me specifically for this recipe once she got home so that she could bake them for a bake sale. I absolutely love sharing my baking with others; it just makes my life complete.
---RECIPE---
Click here for my famous blondies recipe.
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