Bay leaf blondies from Wild Sweetness: Recipes Inspired by Nature (page 182) by Thalia Ho

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LE1162 on January 20, 2026

    The blondie problem: a gooey, greasy mess in the center that won't bake no matter how long you leave it in. The flavor in this is excellent enough that I'm going to try again using Stella Parks's method: whip the batter in a stand mixer thoroughly after the eggs are added, until it is truly aerated and the color and texture have changed. Food52 has an article with a visual aid, we'll see how it goes. UPDATE: still a complete failure. Something is wrong with the ratios in this recipe. I'm going to keep working on it.

  • Rachel_ on December 31, 2025

    Think I messed up the brown butter and it was too hot going into everything else

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