Chopped walnuts are often added to blondes.
Blondies are a type of cookie bar that should be very moist and chewy. They are the answer for anyone who really likes the texture of a brownie, but wants a different flavor or can’t eat chocolate. Aside from a butterscotch flavor and that great chewy flavor, blondies are incredibly easy to make and work well with a number of additions.
Blondies can be made with raisins instead of chocolate.
You will find many recipes for blondes on the Internet and in cookbooks. Skip the ones that use only white sugar, because the main flavor of these cookies should come from the melted butter and brown sugar together. This helps keep the cookie chewy and moist. If you intend to moisten the blondes, you should also be careful about the cooking time. Overcooked blondes tend to dry out and harden.
Blondie recipes typically call for about a half cup of white sugar.
Also pay attention to the size of the pan and use the size recommended for the recipe, which is usually made for an 8-inch square pan or an 8-inch round cake pan. If you don’t have any of these pans, you can use an 8-inch round cake pan.
If you just like the texture of brownies, but not so much chocolate, you can make mini chocolate chip brownies. Alternatively, you can avoid chocolate altogether and make these cookies completely plain or with additions of walnuts, walnuts, butterscotch bits, butterscotch bits, or even raisins. The cookies tend to be quite sweet, and you can often reduce the sugar by a small amount without sacrificing flavor. If you want to make these bars extra special or trade off a smaller amount of sugar in the recipe, the brown sugar or puff pastry glaze on top of these cookies makes them a decadent treat.
There are some tips to make the perfect blondes. First, although you will be melting the butter and adding brown sugar while the butter is still hot, be sure to chill this mixture, then allow other ingredients, particularly the eggs, to come to room temperature before adding. You don’t want to add your eggs to the hot butter and sugar or you risk scrambled the eggs. Even if you don’t scramble the eggs, you’ll end up with tall, dry cookies instead of small, moist ones. Don’t mix too many blondes; mix by hand instead of an electric mixer for best results.