Chew Chunky Blondies - Sinking Middles
OK, I'm missing something and I feel confident that it was me (vs. the recipe) as these Blondies are Dorie Greenspan (who is impeccable and frankly, I bow to with my wooden spoon!)
Can anyone tell me why blondies would sink in the middle? I'm guessing it's an uneven oven temperature in the new apartment. The recipe called for 40 minutes--but I felt it wasn't done--so went to 55. It was also a glass pan so time should have been sufficient.
Also I baked some batter in mini-round pans and that worked fine. Is it a density thing--smaller pan OK, larger pan with more height not so good?
The corners and edges were salvaged. I'll try again once I get an oven thermometer.
Any thoughts...also all that aside what was edible was AMAZING!
Any new information on these blondies? I was just looking through my cookbook thinking of what goodies I could bring to a happy hour this Friday night (yes, that's right...I do go to a bar with cookies, brownies, etc) and stumbled upon these in Greenspan's book. But, I obviously had to come online to check out any reviews before making them and I luckily found this post. Does anyone have any additional comments regarding the thought that perhaps this recipe has too much butter in it, thus resulting in a greasy end-product? Also, has anyone found success making these without them being overly underdone in the center? I love "wet" bars, but I don't want them to be so grossly wet and underdone as to be, well, gross. Thanks in advance! (If no one has baked these with success I might just stick with the CI recipe referenced above)
I made these blondies too and mine also sunk in the middle. However, I thought that it was my mistake entirely because I omitted the nuts (for my dad) and added extra chocolate chips. The tester still came out clean but they were very doughy in the middle and definitely sunk when they had cooled. Still good with some ice cream on top!
I take that back! I think I used the recipe from "The Good Cookie" instead! Oops!
I just made these blondies and found they sunk a little in the middle too. I've been making the CI Blondies for years and I must say I prefer the CI version. I think 2 sticks of butter in DG's recipe is too much..you could taste butter and they were a little greasy. The CI version has a lighter texture and they don't sink. :)
1 c pecans, chopped
1 1/2 c shredded coconut
1 1/2 c flour
1 tsp baking pwd
1/2 tsp salt
12 Tbs unsalted butter (1 1/2 sticks) melted and cooled
1 1/2 c light brown sugar
2 large eggs lightly beaten
4 tsp vanilla
4 ounces bittersweet chocolate, chopped
4 ounces white chocolate chopped
Set oven @ 350. Grease and pam spray 9 x 13 glass baking dish.
Wisk flour, baking pwd, salt in bowl, set aside
Wisk melted butter and brown sugar til combined. Add eggs and vanilla and mix well. Fold in dry ingredients w spatula til just combined. Fold in chocolate, coconut and nuts and pour into prepared pan , smoothing top w spatula.
Bake 25-30 minutes. DO NOT overbake. Top will be shiney,cracked and gloden brown. Cool to room temp on wire rack before cutting.
your dorie g recipe is very similar to the coffee blond brownies in silver palate good times ckbk. i alw had probs w those brownies doing what yours do and never understood it. hope someone will come to our rescue!
personally, i find the heath bar addition TOOOO sweet; the coffee powder in the silv palate recipe really helps keep these brownies from being too sweet.