Not exactly a question about the recipe, Blondies - Gluten-Free and Completely Delicious, itself, but about the whisk shown in slides 4 & 5.
I've never owned or even used a whisk shaped like the one Merrill's using that's shown in the slides posted this morning. What kind of whisk is that? Why is it better to use one like that for a blondie batter than a traditional whisk? Are there any other uses for which that is a superior whisk? Do tell, please! Many thanks. ;o)