I just took these out of the oven minutes ago and my kids and I thoroughly enjoyed putting the dough/batter together right before I fed them lunch. I did half with walnuts since we’re not huge nuts-in-baked-goods fans, but I figured it was worth trying. :) I can’t wait to eat some and then get rid of them so I don’t eat any more!
These really are great. They are basically a suped up chocolate chip cookie in delicious bar form. I kept the coconut to a minimum and added 2 TBSP of bourbon as I made these for a party. They were all gone by the nights end.
These did take a bit longer in the over that stated. Took me about 10 extra minutes (I’m guessing cus of the booze). deliciously slightly crisp top, warm chewy center.
Unless you want to spend a day filled with regret and misplaced exercising, don’t try these while they’re still warm from the oven…1/4 of the pan just disappears before you even realize what just happened.
The bars are outstanding. I will be on the Oregon coast with no access to a computer. I will be unable to leave my link. Be sure to stop by and say hi!!
These are unbelievably good as written. But Caitlin’s idea of cappuccino chips and espresso powder makes me feel an immediate need to go make more. Right now.
I will just say it now, I am Blondie challenged…..Two failed batches, that is 1 pound of butter!
I even e-mailed Dorie, she kindly responded but has no experience with high altitude baking.
I adjusted for altitude by increasing the oven temp, decreasing the baking time. Decreasing baking soda and powder and increasing liquid.
The come out flat and greasy, nothing like the photo in the cookbook.
Any other bakers live over 4000 feet?
I need a treat to take to a farewell party, I can’t take another failure today so I will bake something tried and true.
I have been baking for 40 years, I really would like to perfect a blondie–they look so good.
Thanks for providing me a place to rant.
Any suggestions??
Do you have a high altitude baking book, like Pie in the Sky? If there’s no blondie recipe in it, there will at least be a chocolate chip cookie recipe, and you should be able to adapt that to blondies.
This is the information I used. Thanks!
I will have to get the Pie in the Sky cookbook. Sounds like it could be helpful. I can usually adjust a bit and make things work but Blondies have stumped me for years. I wonder if Alton Brown has any suggestions?
I live at over 5,000 feet, and lived over 8,000 feet for a couple of years. The only recipe that has ever required modification is the Original Nestle Tollhouse Cookies. I need to use some shortening in place of some of the butter or they spread too thin. However, I have another chocolate chip cookie recipe that turns out fine with all butter.
So, I would bake them as written and see how they come out.
I plan to bake these this weekend, and would love to start on the next week’s recipe, too. I know you’ve been very busy Laurie, but any chance of the August recipes being posted?
Nancy- I am still waiting to hear from one of the members. I have tried to be patient so that they do not miss their turn. If I hear nothing by tonight, I go down the list. I will post tonight.
I’m afraid these may be under baked; after 10 extra minutes in the oven the top and edges were getting too dark for my tastes (I did tent foil over the top during the extra bake time) but the knife didn’t come out clean and I detected a slight jiggle when pulling them out.
Personally I don’t mind my blondies a bit under done, but I don’t feel right about sharing when they aren’t baked properly.
I baked mine about an extra 15 minutes and the middle was still moist. I used peanut butter chips instead of the Heath bits. My oven is accurate, so I am not sure what was the problem. Delicious though!
I’m afraid to cut mine. An extra 10min in the oven and the knife still had “moist crumbs” attached – or were those maybe melted toffee/butterscotch chips? I did find these nifty “mini” butterscotch chips at the market (have only seen chocolate). If anything, they “look” great uncut!
Mine tested done so I removed them from the oven and stuck them on the cooking rack. Fifteen minutes later I came back to turn them out of the pan per Dorie’s instructions and they’d completely collapsed in the middle. I suspect they were probably underbaked. Oh well, they’ll still get eaten, but they’re not the nicest looking blondies…
Tracey – mine were still a little gooey after baking an additional 10 minutes. My 3-inch high blondies became 1 1/2″ after cooling. Definitely a “fudgy” brownie (at least mine were). Tastes great though (needs a scoop of ice cream)!
Just ate my first sample; may have to try another one. They turned out perfectly, and I only had to bake them about 4 minutes longer than required. I certainly will be baking them again and trying different flavor combinations.
I just put mine in oven and stopped by for a visit to check with you wonderful baker friends to find out how long you baked.
Well, guess I’ll wait and watch. Seems like there are some variances. Thanks
Happy Baking.
AmyRuth
I think mine are going for the record for baking time! I’ve pulled them out at 40, 45, and 55 minutes. When the clock strikes 60 minutes they are coming out, ready or not (it’s time for me to hit the hay!).
I made these and was surprised that I liked them, since I don’t usually care for blondies. Just in case I did like them, I made a half batch. I had an airport ordeal that I talk about, so my photo will be going up today.
I never thought of it that way. I just usually see blondies as off-color brownies…If I think of them as thick cookies it makes more sense.
Awesome and dangerous! The next time I make these, I’ll have 24 people lined up at the door to take the squares away before I can eat any.
I just took these out of the oven minutes ago and my kids and I thoroughly enjoyed putting the dough/batter together right before I fed them lunch. I did half with walnuts since we’re not huge nuts-in-baked-goods fans, but I figured it was worth trying. :) I can’t wait to eat some and then get rid of them so I don’t eat any more!
I can not wait for these.
I’ve made these quite a few times – and they are the perfect recipe to get back into the swing of things with TWD! Yum yum!
bar cookies are by far my favorite bakes.
These are awesome!
This is my favourite recipe in in the book. They are sooo good. My son just had one with some caramel ice cream, yummy!
Can’t WAIT for these!!!!!!
I made these a few months ago and they were a hit. I am looking forward to making them again.
http://sweetsav.blogspot.com/
These really are great. They are basically a suped up chocolate chip cookie in delicious bar form. I kept the coconut to a minimum and added 2 TBSP of bourbon as I made these for a party. They were all gone by the nights end.
These did take a bit longer in the over that stated. Took me about 10 extra minutes (I’m guessing cus of the booze). deliciously slightly crisp top, warm chewy center.
Unless you want to spend a day filled with regret and misplaced exercising, don’t try these while they’re still warm from the oven…1/4 of the pan just disappears before you even realize what just happened.
LOL, thanks for the warning. Sounds like something that would happen to me. I am SOOO glad I have a cookout to take these to this weekend.
I am making them for my family reunion this weekend. Sounds like they will be delicious!
In the midst of a peanut butter craving, I used reeces instead of heath bar. They hit the spot :).
Ooo – now I’m contemplating going the PB route. My original thought was cappuccino chips and some espresso powder in the dough…..
The bars are outstanding. I will be on the Oregon coast with no access to a computer. I will be unable to leave my link. Be sure to stop by and say hi!!
I’ve made these a number of times. Lots of subbing easy and acceptable! Love these!
can’t wait to make these! I love bar cookies. I need to go pick up all the ingredients! YUM YUM!
Blondies are my FAVORITE brownies!! Yum.
Hubs loves brownies so I am excited to make these! I like the idea of peanut butter chips too…should be yummy! :)
These are unbelievably good as written. But Caitlin’s idea of cappuccino chips and espresso powder makes me feel an immediate need to go make more. Right now.
I will just say it now, I am Blondie challenged…..Two failed batches, that is 1 pound of butter!
I even e-mailed Dorie, she kindly responded but has no experience with high altitude baking.
I adjusted for altitude by increasing the oven temp, decreasing the baking time. Decreasing baking soda and powder and increasing liquid.
The come out flat and greasy, nothing like the photo in the cookbook.
Any other bakers live over 4000 feet?
I need a treat to take to a farewell party, I can’t take another failure today so I will bake something tried and true.
I have been baking for 40 years, I really would like to perfect a blondie–they look so good.
Thanks for providing me a place to rant.
Any suggestions??
Do you have a high altitude baking book, like Pie in the Sky? If there’s no blondie recipe in it, there will at least be a chocolate chip cookie recipe, and you should be able to adapt that to blondies.
Here’s an information page from King Arthur on high altitude baking.
http://www.kingarthurflour.com/recipes2008/high-altitude-baking.html
This is the information I used. Thanks!
I will have to get the Pie in the Sky cookbook. Sounds like it could be helpful. I can usually adjust a bit and make things work but Blondies have stumped me for years. I wonder if Alton Brown has any suggestions?
I live at over 5,000 feet, and lived over 8,000 feet for a couple of years. The only recipe that has ever required modification is the Original Nestle Tollhouse Cookies. I need to use some shortening in place of some of the butter or they spread too thin. However, I have another chocolate chip cookie recipe that turns out fine with all butter.
So, I would bake them as written and see how they come out.
these were good. sweet. delicious. did I say they were good?
I plan to bake these this weekend, and would love to start on the next week’s recipe, too. I know you’ve been very busy Laurie, but any chance of the August recipes being posted?
Nancy- I am still waiting to hear from one of the members. I have tried to be patient so that they do not miss their turn. If I hear nothing by tonight, I go down the list. I will post tonight.
Thanks, Laurie! I hate to be a noodge ;-)
these are a big hit!! yumm!
I’m afraid these may be under baked; after 10 extra minutes in the oven the top and edges were getting too dark for my tastes (I did tent foil over the top during the extra bake time) but the knife didn’t come out clean and I detected a slight jiggle when pulling them out.
Personally I don’t mind my blondies a bit under done, but I don’t feel right about sharing when they aren’t baked properly.
I baked mine about an extra 15 minutes and the middle was still moist. I used peanut butter chips instead of the Heath bits. My oven is accurate, so I am not sure what was the problem. Delicious though!
I’m afraid to cut mine. An extra 10min in the oven and the knife still had “moist crumbs” attached – or were those maybe melted toffee/butterscotch chips? I did find these nifty “mini” butterscotch chips at the market (have only seen chocolate). If anything, they “look” great uncut!
Mine tested done so I removed them from the oven and stuck them on the cooking rack. Fifteen minutes later I came back to turn them out of the pan per Dorie’s instructions and they’d completely collapsed in the middle. I suspect they were probably underbaked. Oh well, they’ll still get eaten, but they’re not the nicest looking blondies…
Yep, confirmed when I cut into them – nowhere near done. I’ll probably need to bake them at least 10 more minutes when I make them again.
Tracey – mine were still a little gooey after baking an additional 10 minutes. My 3-inch high blondies became 1 1/2″ after cooling. Definitely a “fudgy” brownie (at least mine were). Tastes great though (needs a scoop of ice cream)!
Just ate my first sample; may have to try another one. They turned out perfectly, and I only had to bake them about 4 minutes longer than required. I certainly will be baking them again and trying different flavor combinations.
I reduced the brown sugar to 1 cup from 1.5 cups. The results seem plenty sweet to me.
I wish I had done this – these were VERY sweet. I upped the vanilla too.
I am so excited to make these tonight.
Please send all leftovers to me, ASAP. I’ll take care of them for you, no problem.
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I just put mine in oven and stopped by for a visit to check with you wonderful baker friends to find out how long you baked.
Well, guess I’ll wait and watch. Seems like there are some variances. Thanks
Happy Baking.
AmyRuth
I think mine are going for the record for baking time! I’ve pulled them out at 40, 45, and 55 minutes. When the clock strikes 60 minutes they are coming out, ready or not (it’s time for me to hit the hay!).
Great recipe!
http://acupofsweetness.blogspot.com/2010/07/twd-chewy-chunky-blondies.html
I made these and was surprised that I liked them, since I don’t usually care for blondies. Just in case I did like them, I made a half batch. I had an airport ordeal that I talk about, so my photo will be going up today.
Pingback: TWD: No Chewy, Chunky Blondies – instead: Lots of Ways Banana (Cup) Cakes « bakingbluefinger