Blondies
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Appears in Cook's Illustrated July/August 2005
Had a chewy, full-flavored blondie lately? No? Well, neither had we.
WHY THIS RECIPE WORKS
For a blondie recipe that would produce bars that were chewy but not dense and sweet but not cloying, we used equal parts light brown sugar and flour but reduced the usual amounts of butter and eggs and added baking powder for extra lift. T...