Brownies and BlondiesWith 50 recipes--25 for brownies and 25 for blondies--plus tons of tips for delicious variations, this is the ultimate book for making two of America's favorite desserts, from the author of Country Cookies, Country Pies, and Fruit Desserts. Advertising in The New York Times Book Review and The New Yorker. |
Contents
ALL ABOUT BROWNIES AND BLONDIES | 1 |
BROWNIES | 11 |
BLONDIES | 64 |
Copyright | |
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Common terms and phrases
1/4 teaspoon baking 1/4 teaspoon salt 3/4 cup unsifted 350 degrees 9-by-9-by-2-inch baking pan Add the dry airtight tin all-purpose flour 1/4 allspice almonds Bake the brownies baking soda batter evenly beat blondies completely bowl BROWNIES and BLONDIES brownies completely Butter and flour butterscotch Chocolate Brownies chocolate chips cocoa coconut Cool the blondies Cool the brownies cooled 16 cream cheese cup granulated sugar cup unsifted all-purpose cup unsifted cake Cut into 24-by Deep Dish dry ingredients flour 1/4 teaspoon flour mixture form a batter light brown sugar melted and cooled metal spatula mix the all-purpose nutmeg oven to 350 peanut butter pecans Pour and scrape Preheat the oven prepared pan rack raisins Remove the blondies Remove the brownies scrape the batter sour cream spread the batter stir to form sugar 2 extra-large tablespoons 1 stick teaspoon baking powder teaspoon vanilla extract unsifted all-purpose flour unsifted cake flour unsweetened chocolate Whisk the butter