Blondies

Very very dry Basically line a giant, crispy choc chip cookie

One cup flour. No more.

Would probably be better with browned butter. Don’t overtake

Flavorless and dry. Not worth it.

This recipe makes delicious blondies as written!

Gosh! I have made these many times with my only modification subbing semi sweet chocolate chips rather than white and I have never had an issue with dry or flavorless cookies. The comment about ginger cake? Where is the ginger coming from? We love these.

I wish I would have read the notes instead of trusting the 4 stars. These are so dry. I baked them for the least amount of time and they are bone dry.

I’m surprised that there’s no vanilla in this? I’m making it for the first time and just added a wee bit of vanilla paste.

I followed the advice of others and used salted butter and doubled the salt. I think it still needs more salt! I also added 1/2 tsp. vanilla. Next time I will use brown sugar instead of white and leave out the molasses entirely. The molasses flavor is a little overpowering. They do have a good texture though.

Okay, I think I know the problem with this recipe, after having read all the comments, and making it again tonight. It's the flour quantity. I went into Cynthia Barcomi's website blondie recipe, and the flour quantity was about a cup rather than 1 -1/3 cups. I over-floured my batter tonight just by a bit but I noticed the difference in the batter, less buttery. So. Reduce the flour a bit. Caramel comes from butter and sugar. Adding a second egg as some suggest will make cake.

Sorry for this third post. I don't know what I did wrong but these came out beautifully. Based on suggestions from others, here are my tweaks: Brown sugar upped by 2-3 T plus the molasses Salted butter splash brandy no heath bar/white chocolate ADDED to the top, ~ 3 T sweetened coconut flakes AND about 3-4 T pecans, slightly pressed into the top. Baked until still slightly soft. Outcome: sweet but not too sweet, with roasted coconut and pecan flavor and a lovely texture. An accidental hit.

If you use Demerara sugar or brown sug you do not need the molasses, really. On the other hand, it can yield a more burnished flavor. I also added a splash of brandy to the butter / sugar mixture on the stove, following a suggestion below. Will add coconut flakes in just a moment, we'll see how it goes.

Also, butter in the batter could be reduced by 2T, and certainly you do not need any for the pan. A very buttery / greasy mix.

These were so sooo dry. More like dough than batter. I should have read the comments beforehand. Agree with other commenters to omit the molasses and add brown sugar, vanilla and more salt. It needs more moisture and more depth of flavor.

This was really tasty and soft. I changed it up a bit, which of course you're never supposed to do. I added about a cup of pumpkin puree that I had leftover from another recipe and wanted to use up, and since I don't like chocolate or white chocolate, instead of Heath bar pieces and white chocolate, I used Reese's peanut butter chips. It tastes great, and I will definitely make it again (with and without the pumpkin addition), because it was so tasty.