“Dirty” doesn’t have the same edgy cache it did last fall, what with all the hand washing and not touching things, but dirty blondies remain in regular rotation around here nonetheless. W has developed a habit of making these when he wants something cookie-like; they’re like chocolate chip cookies in bar form – blondies with a bit of a chocolate edge that take approximately three minutes to stir together.
I’ve made the same blondies for eons, with browned butter and dark chocolate and white chocolate and berries, but came up with these for Dirty Food specifically because I thought a dirty blondie recipe would be perfect. To make the dirty chocolate swirls, you take spoonfuls of batter and dip the side of the spoon in a small dish of cocoa before dropping it into the pan – you could also add chopped chocolate or chocolate chips, or do both.
You then swirl the spoon (or a knife, or a skewer) through to make a marbled effect before you bake them… in a square pan, typically, though you could use any similar-sized vehicle, including a skillet if you want a skillet brownie-cookie sort of thing to scoop ice cream on top of and bring to the table (or couch) with spoons. If you’re going to bake, these require minimal time investment, but are just as satisfying as those more elaborate projects.