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Brownies, Blondies and Scotchies

If you haven’t figured it out by now, I’m a cookie bar fan and not afraid to admit it. I like the convenience of baking an entire batch at once. The all-time classic is probably brownies. Rich and buttery – studded with or without nuts. You can’t go wrong with brownies if you’re looking to make everyone happy.  However, blondies and scotchies run a close 2nd and 3rd.  Each resemble brownies in texture, but blondies get their distinguishing taste from brown sugar, creating a caramel-like flavor.

All varieties are easy to make and freeze well. It can be tricky to remove from the pan seamlessly, so I have a few tips. Line your pan with foil, leaving the edges sticking up and apply cooking spray. Once they are done, cool and chill. Then, lift the whole panful out at once, place on a cutting board to separate. Once cut, let it return to room temperature and voila!

One more tip from me to you – The key to a moist finished product is to not overbake. Take the pan out when the center is still a slightly soft. The bars may fall a little, but this will produce a more dense and delicious outcome.

Here are some of my favorite Martha White® brownie, blondie and scotchie recipes.  What are yours?

Double Chocolate Saucepan Brownies

Double Chocolate Saucepan Brownies

 

 

 

 

 

 

 

 

 

Easy Chocolate Chip Blondies

Easy Chocolate Chip Blondies

 

 

 

 

 

 

 

 

 

Fabulous Scotchies

Fabulous Scotchies

 

 

 

 

 

 

 

 

 

 

 

 

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