Comments on: Blondies Recipe from America’s Test Kitchen

By: rosemary

rosemary — Sat, 19 Jun 2010 21:45:03 +0000

I have made these at least 10 times, I use a 1″ deep 10 x 13ish pan, cook until light brown…always PERFECT and moist.

By: howtoeatacupcake

howtoeatacupcake — Sat, 07 Feb 2009 19:44:08 +0000

Mmm they look good, but I agree brownies (AND blondies) should be gooey!

By: Alex

Alex — Fri, 28 Nov 2008 06:44:49 +0000

Hey, that’s some good detective work, there, David. If you come up with any recipes that are close, I’d be interested in hearing about that.

By: david

david — Fri, 28 Nov 2008 05:07:04 +0000

I have a label with a list of ingredients from a dream bar. There is no coconut listed as I’ve seen in other posts except the coconut oil in the shortening. Leaving out the emulsifiers and vitamin b3 and stabilizers, this list (in order of greatest to least quantity) might be cobbled into a match

Butter, Bleached Wheat Flour, Brown Sugar, Rolled Oats, Semi-Sweet Chocolate Chips, Taffy Apple Fudge: (Evaporated milk, milk, carageenan (thickener – use corn starch?), sugar, corn syrup, shortening, artificial flavor (apple flavor extract can be found online), nonfat dry milk, salt baking powder), Artificial flavors (probably vanilla), Salt, Baking soda

Time to experiment

By: Alex

Alex — Mon, 24 Dec 2007 17:27:02 +0000

Sorry about that, Duck — I guess I typoed that one ;). (It should be “2 eggs”, by the way; I’ve fixed that in the post as well.)

By: Duck

Duck — Mon, 24 Dec 2007 17:23:35 +0000

Hi Alex, it just says “large eggs”. How many though?

By: Alex

Alex — Wed, 19 Dec 2007 23:42:35 +0000

Yup, that’s my photo :). I’m glad you liked it.

By: Adrian

Adrian — Wed, 19 Dec 2007 22:36:26 +0000

Is that your photo? Good one!

By: Alex

Alex — Tue, 18 Dec 2007 04:09:17 +0000

Ooh, I like that idea. Yeah, maybe the recipe could be improved by just swapping the white chocolate for semisweet chocolate entirely :-/.

By: Lyn Never

Lyn Never — Tue, 18 Dec 2007 03:06:09 +0000

I find that white chocolate makes milk or semisweet chocolate a little dull; it’s all too creamy. I’ve been using Whole Food’s dark chocolate chunks (not a square chunk but a tiny rectangle, like a doll-sized chocolate bar) to great effect lately, with and without white chocolate chips.