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Ah, thanks for both the recipe and the reminder of why I wanted a blondie recipe in the first place (which you probably had no idea I wanted) -- I've got a long-backburnered project in mind, to find a blondie recipe and alter it using fruit preserves or pie filling in place of the sugar, to make "blueies" or "purplies".

Why? Just because one day the thought entered my head that a dessert with such a name really ought to exist and be related to brownies and blondies, and that thought wouldn't go away. I've got a can of blueberry pie filling in my kitchen ... I wonder how many tries it'll take me to figure out how to get my version to come out right.

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blogchalk: Lisa/Female/41-45. Lives in United States/Mass/Boston and speaks English. Spends 80% of daytime online. Uses a Faster (1M+) connection.

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