Lesson 5 of 5 · Cookies & Dessert Basics
Brownies and blondies
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What you'll learn
Lesson 5 of 5Control whether brownies come out fudgy, chewy or cakey, get a shiny crackly top, and adapt the method to brown-sugar blondies.
- More fat and chocolate relative to flour means fudgier brownies
- Beating eggs and sugar well makes a shiny, crackly top
- Underbake slightly and cool completely before cutting
Ingredients for this lesson
Lesson notes from VanillaGoods
Tools for this lesson
The equipment that makes this easier. VanillaGoods vanilla is always our own; these tools are from Amazon.
- DOWAN 8x8 Ceramic Baking DishThe classic square pan for bars, fudge and small-batch bakes.View on Amazon › (opens in a new tab)
- Precut Parchment Sheets, 12x16 (200)Flat, precut sheets for clean release and easy cleanup.View on Amazon › (opens in a new tab)
- Checkered Chef Cooling RacksAir on all sides so bottoms stay crisp, not soggy.View on Amazon › (opens in a new tab)
- OXO Bent Icing SpatulaSmooth, even frosting and filling with a flick of the wrist.View on Amazon › (opens in a new tab)
As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit what you're learning.
Put it into practice
Bake along with a VanillaGoods recipe that uses this technique.
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