Appears in Cook's Country August/September 2013
To lighten up blondies, we’d need to get rid of more than half of the butter. But when we did so, our problems cascaded.
WHY THIS RECIPE WORKS
To cut some calories from chewy, butterscotch-y blondies, we began by reducing the butter—a logical place to start—by more than half. To counteract the dryness than came with removing fat, we inched up on the brown sugar, a moisture-rich in...