After a lot of research into the subject of blondies, which I've been meaning to try for a long time, I selected this recipe for Butterscotch Blondies from Cookie Madness, which in turn was a Richard Sax recipe published on Joy of Baking. I added 50g fudge chips and 65g chopped toasted and salted Macadamia nuts, instead of the additions suggested in the recipe.
I haven't been as disappointed with a recipe for a long time. It's the closest I've been to throwing something away for a long time, too.
I don't know whether something went wrong with the recipe, or if I just don't like blondies. The first disappointment was the depth of the blondies when cooked. It's difficult to see from the photo, but the bars were only around 1cm (less than half an inch) deep - more like a biscuit than a brownie.
From the more risen edges, visible on the photo, it looks as if the blondies rose more initially but then collapsed. The texture was like a fallen meringue - chewy and sugary in a very unpleasant way.
The only redeeming feature, and what stopped me from binning them, was the macadamia nuts. I'd love to use them more in baking but they are soooo expensive! My son hasn't tasted them yet - if he doesn't like them, they may still end up feeding the birds!