Americas test kitchen blondies

By banishing the custard filling in favor of a topping that emphasizes the pecan’s nutty richness, we made this bar cookie simpler, too. Pecan bars usually take the lead from pecan pie and are more about a thick, custardy filling than the pecans. We wanted a bar cookie that made the nuts the main focus. For the filling, we increased the amount of pecans to a full pound and tossed them in a thick mixture of brown sugar, corn syrup, and melted butter for an easy dump-and-stir filling that…

Most blondies have a one-note sweetness and too many (and the wrong kind of) mix-ins. We wanted ours to be chewy, complex, and full of nutty, butterscotchy goodness. For a blondie that's chewy but not too sweet, we found that you can't simply swap in a cookie dough or brownie batter. Using melted rather than creamed butter made for a blondie that was dense and chewy instead of cakey. To boost the blondie's bland flavor with nutty complexity, we browned the butter first. Using brown sugar was…

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Not feeling like pie for Easter dessert? Key Lime Bars are refreshing and easy to pull together.

One of my favourite things about baking is how it’s basically just delicious chemistry. I mean, the most important ingredient is love, of course, but at its base, it’s science that you …

Had a chewy, full-flavored blondie lately? Or one with coconut like this variation? No? Well, neither had we. Blondies are first cousins to both brownies and chocolate chip cookies. Although blondies are baked in a pan like brownies, the flavorings are similar to those in chocolate chip cookies—vanilla, butter, and brown sugar. They’re sometimes laced with nuts and chocolate chips or butterscotch chips. But even with these extras, blondies can be pretty bland, floury, and dry. We set out to…

Adding white chocolate chips plus semisweet chocolate chips gives ATK's blondies a rich, full flavor.

Adding white chocolate chips plus semisweet chocolate chips gives ATK's blondies a rich, full flavor.

This coffee cake with the odd name-so called because the girl who created it for the Pillsbury Grand National Baking Contest said that teenage boys found it irresistible-is a moist cake with blueberries and a light streusel topping. This coffee cake with the odd name—so called because the girl who created it for the Pillsbury Grand National Baking Contest said that teenage boys found it irresistible—is a moist cake with blueberries and a light streusel topping. We tracked down a version of…