Comments on: TWD: Chewy, Chunky Blondies

By: Paula Deen Would Be Proud… « Baking, Books, Booze

Paula Deen Would Be Proud… « Baking, Books, Booze — Mon, 07 Dec 2009 01:51:33 +0000

[...] specified something with “coconut” and eventually decided on Dorie Greenspan’s Chunky Blondies. This lovely lady to whom I am linking seemed to have the same issues I did – it needed at [...]

By: arraloeagew

arraloeagew — Tue, 24 Nov 2009 07:56:37 +0000

I highly enjoyed reading your blogpost, keep on making such interesting stuff!

By: Bake That JoJo at Crest Fest « updownacross

Bake That JoJo at Crest Fest « updownacross — Wed, 17 Jun 2009 04:04:43 +0000

[...] I’ve been using Dorie Greenspan as my main resource and have not yet been disappointed with any recipe, including these chewy, chunky blondies. I’ll admit though they are a bit too decadent and rich and would probably be more tolerable if there wasn’t so much chocolate and butterscotch chips involved. They were still damn good though. Recipe here. [...]

By: Mara

Mara — Thu, 29 May 2008 20:39:55 +0000

i agree re: the glass dishes not needing the sheet underneath them. i did my pecan rolls in a glass on the sheet and the middle roll was a little underdone which is kind of random. but typically whenever i use metal i DO use the sheet underneath and it really does help with premature side and bottom browning. also i have read to use flat gunmetal color pans rather than super light or dark.

but hey it IS the taste that counts, YUM!!! they look tasty.

By: LyB

LyB — Thu, 29 May 2008 17:03:45 +0000

I love blondies, I will definitely be trying these, at some point!

By: Cecilia

Cecilia — Thu, 29 May 2008 03:22:09 +0000

Forks are resourceful little things, aren’t they? Though they might not have turned out perfect, the blondies still look tempting. Great job!

I have no idea why you ran into some problems, and I’m sorry that you did. Perhaps there’s uneven heat distribution in your oven? I also think that using metal baking pans cooks things faster. I’m not sure where I got this idea, but I think it makes sense.

By: JacqueOH

JacqueOH — Thu, 29 May 2008 02:18:21 +0000

Wow, those do look good. I’m not sure these OR the sticky buns are safe in a house alone with me, lol. Great job, sorry about the sticking blondies.

By: kayte

kayte — Thu, 29 May 2008 00:20:04 +0000

wow they look yummy!!! i just took some blondies out of the oven (different recipe) these look wonderful and i will have to try this recipe. i have never tried turning my blondies out of the pan, but i always under bake them because i like the gooey

By: zebe912

zebe912 — Wed, 28 May 2008 23:47:06 +0000

Oh, and by the way, I think there’s absolutely nothing wrong with eating cookies or brownies with a fork, out of the pan, and preferably with ice cream on top. If only I still could

By: zebe912

zebe912 — Wed, 28 May 2008 23:46:13 +0000

Here’s my theory: The cookie sheet under a 9×13 metal pan would help with spreading the heat out more evenly so that it doesn’t cook too fast on the bottom & edges. However, I think that glass and ceramic pans do that on their own because they are so thick. I generally avoid glass and ceramic pans for baking. I use them more for casseroles and lasagna (which I consider cooking). I know for a fact that dark non-stick pans will cook more quickly (brown the edges especially) than silver pans. I’ve found a nice in between in the toffee colored non stick by Farberware. I love those for muffins, quick breads, etc. and use my Airbake cookie sheets for anything cookie related. For baking my actual cakes, I use Magic Line brand cake pans…they are much better than the “leading cake retailer.”