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.


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2 cups (10 ounces) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
16 tablespoons unsalted butter, softened
2 cups packed (14 ounces) light brown sugar
½ cup (3 1/2 ounces) granulated sugar
2 large egg, separated
1 tablespoon water
1 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips
Nutritional Information


Per Serving (Serves 24)

  • Calories 248
  • Cholesterol 35 mg
  • Fat 12 g
  • Sodium 102 mg
  • Saturated 7 g
  • Carbs 34 g
  • Trans 0 g
  • Dietary Fiber 1 g
  • Monounsaturated 3 g
  • Sugar 23 g
  • Polyunsaturated 0 g
  • Protein 2 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Makes 24 bars

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.

2. Whisk flour, baking powder, baking soda, and salt together in large bowl. Using stand mixer fitted with paddle, beat butter, 1 cup brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add egg yolks, water, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture, mixing until combined. Transfer batter to prepared pan and spread into even layer. Press chocolate chips lightly into dough.

3. Using clean, dry mixer bowl and whisk attachment, whip egg whites at medium-high speed until stiff peaks form, about 3 minutes. Reduce speed to medium-low and slowly add remaining 1 cup brown sugar, mixing until smooth and shiny. Gently spread egg white mixture over chocolate chip layer.

4. Bake bars until golden brown, 25 to 30 minutes. Let bars cool completely in pan on wire rack, about 2 hours. Using foil overhang, remove bars from pan. Cut into 24 pieces before serving.