No, I haven't dropped off the face of the earth, but I have been busy, busy, busy, mostly with my quilting, but with other pursuits as well. For those of you who are also retired, you'll understand when I say that I don't know how I ever fit work into my schedule.
I decided to post today because I want the recipe for these two incredible treats where I can always find them. The debate as to which brownie is superior--cake-y or fudge-y will never be won. And then you can throw into the mix the devotees of blondies and all I can predict is lots of yummy moments nibbling on the "contestants."
For the fudge-y brownies, I went to the King Arthur baking site. If you haven't visited this site, you've been missing out on some cooking and baking magic. Here is the link to these brownies (click here).
For the coconut macadamia blondies, I refer you to my blogging friend Deb of Kahaki Kitchen (click here).
Adapted from Ruth Cousineau, Gourmet Magazine 2008 via Epicurious
(Yield : 24 )
2 sticks (1/2 pound) unsalted butter
2 cups packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
6 oz toasted and and chopped macadamia nuts
2 cups sweetened flaked coconut, divided