These are the blondies you'll become known for. A few notes: The key to their flavor is the heavy dose of vanilla -- don't skimp, and don't use artificial extract. Err on the side of under-baking. These are delicious cold from the freezer or fridge (and easiest to slice that way). Adapted slightly from <strong><a href="http://www.cooksillustrated.com/recipes/2025-blondies">Cook's Illustrated</a></strong> (July 2005).

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