In reply to Elide.
Hi Elide!
I really should have made a video for this recipe–they are supposed to be dough-y and sticky before baking. This is what gives them that super chewiness. When you add milk to any batter, it softens it and makes the final product more like cake with a tender crumb. I understand you added milk to help it spread, but it really changed the overall structure of the blondie. Plus, milk has protein in it. So, next time, just use an off-set spatula to spread the gooey batter to the edges of the pan as best as you can. You’ll be rewarded with a dense, chewy blondie that is exactly like a dense, chewy brownie!
As for the sweetness, yes, they’re super sweet. It’s dessert :)
source https://www.dessertfortwo.com/perfect-blondies/#comment-27174434192451911
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