Butterscotch Meringue Bars
Why This Recipe Works
When it comes to meringue, we all know meringue cookies, but the cloud-like confection can—and should—be used for more than just those sweet, pearly-white bites. Here we use meringue as a topping for a rich, chewy, multilayered blondie bar, a cookie with an intriguing contrast of textures. An ultrachewy brown sugar blondie base was our starting point. Instead of mixing chocolate chips into the batter, we pressed them on top before baking; this way, the chocolate got its own fudgy layer. For the final layer, we brought in the meringue, spreading a fluff of the sweet, glossy whites over the chocolate chips. During baking the interior of the meringue stayed soft and airy, while the top developed a lightly crunchy crackle that we loved. To emphasize the blondies' butterscotch flavor, we used brown sugar rather than white sugar in the meringue. The result? A unique, chewy, three-layer blondie with butterscotch flavor from top to bottom.