this recipe is very similar to 'chango bars'. When it comes to blondies, you don't need quite so many chocolate chips. Because there is such a high sugar and fat to flour ratio, these are richer than a cookie. Like a brownie without a chocolate base, the chips highlight without taking over. These turn out so moist and if covered properly, (airtight container), they are firm yet still gooey the next day. After spreading batter into the jellyroll pan, I cover half of the surface with crushed walnuts, that way those not wanting nuts can clearly see which pieces contain them. Good recipe but it's worth googling "chango bars" as they are a little better in my opinion.
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this recipe is very similar to 'chango bars'. When it comes to blondies, you don't need quite...