I used to think of blondies as a step down from its far superior cousin, the fudge brownie (my favorite being this variation). Thankfully my tastes have evolved to appreciate how delicious and diverse this simple cake can be. I chose a basic recipe, but browned the butter and topped it off with fleur de sel, which created a richer, toffee-like flavor. The white chocolate balanced out the sweetness and rather than cooking them in a square pan, I baked them individually in ceramic ramekins. They were so good that I polished off two before I even finished shooting…I’m an official blondies convert.
