Much adventure was had on cooking this recipe.
I knocked a glass measuring cup out of my cabinet, which shattered into a million pieces. I even had shards in my knee leg.
Luckily, this is before any cooking got done! ;)
The batter, was again, delicious! I used the last of the Ghirardelli bittersweet chocolate chips bit the first of the Mexican vanilla we picked up in Cozumel on our cruise last September.
For this recipe, the author said to cook this brownie until it was set and not "wobbly and jiggly." I say... define "wobbly and jiggly." I ended up overcooking these a little, I think, as the batter still looked "wobbly and jiggly" to me.
Half of the homemade dulce de leche went into this recipe.
The finished product looked nothing like the picture in the book.
Jeff and the kids loved these blonde brownies, but they were just too sweet for me.
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