Blondes often have chopped nuts added to them.
Blondies are a type of cookie bar that must be properly moist and chewy. They’re 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 caramel flavor and that great chewy taste, 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 melted butter and brown sugar together. This helps keep the cookie chewy and moist. If you intend on getting the blondes moist, you should also be careful with the cooking time. Overcooked blondes tend to get dry and hardened.
Blondie’s recipes typically call for about half a cup of white sugar.
Also pay attention to the pan size and use the recommended size for the recipe, which is usually made for a 20.32 cm (20.32 cm) 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 pie pan.
If you just like the texture of brownies, but not so much chocolate, you can make blondes with mini chocolate chips. Alternatively, you can avoid chocolate altogether and make these cookies completely plain or with additions of pecans, pecans, caramel bits, caramel chips, or even raisins. 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 especially special bars or make up for a lower amount of sugar in the recipe, puff or brown sugar frosting on top of these cookies makes them a decadent delight.
There are some tips to make the perfect blondes. First, although you will melt the butter and add brown sugar while the butter is still hot, be sure to cool this mixture, then allow other ingredients, particularly the eggs, to come to room temperature before adding them. You don’t want to add your eggs to the hot butter and sugar or you risk scrambling the eggs. Even if you don’t stir the eggs, you’ll end up with tall, dry cookies instead of short, moist ones. Don’t mix too many blondes; mix by hand instead of a stand mixer for best results.