Blondies are a moist and chewy bar cookie that can be made with various additions. Use brown sugar and watch cook time to keep them moist. Cool the butter and sugar mixture before adding eggs, and mix by hand for best results.
Blonds are a type of bar cookie that should be suitably moist and chewy. They are an answer for the person who really loves the texture of a brownie, but wants a different taste or can’t eat chocolate. Besides a caramel flavor and that great chewy taste, blondies are incredibly easy to make and work well with a number of additions.
You will find many recipes for blondies on the Internet and in cookbooks. Avoid those that use only white sugar, because the main flavor in these cookies should come from melting the butter and brown sugar together. These help keep the cookie chewy and moist. If you’re intent on making blondes moist, you also need to watch your cook time. Overcooked blondes tend to be dry and hardened.
Also pay attention to the size of the pan and use the size recommended for the recipe, which is usually made for an 8 X 8 inch (20.32 X 20.32 cm) square cake pan or an 8 inch round cake pan. If you don’t have either of these pans, you can get by using an 8-inch round cake pan.
If you like just the texture of brownies, but not so much chocolate, you can make mini chocolate chip blondes. Alternatively, you can avoid chocolate altogether and make these cookies completely plain, or with added pecans, nuts, candy, butterscotch chips, or even raisins. The cookies tend to be quite sweet, and you can often reduce the sugar by a small amount without sacrificing taste. Whether you need to make these bars extra special or compensate for a lower amount of sugar in the recipe, the penuche or brown sugar frosting on top of these cookies makes them a treat.
There are a couple of tips for discovering the perfect blondes. First, even though you’ll be melting the butter and adding brown sugar while the butter is still hot, you want to make sure you cool this mixture, then let other ingredients, especially the eggs, come to room temperature before adding them. You don’t want to add your eggs to hot butter and sugar or you’ll risk scrambling them. Even if you don’t scramble the eggs, you’ll end up with cookies that are tall and dry, rather than short and moist. Don’t mix blondes; mix by hand instead of mixer for best results.
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