Tuesdays With Dorie – Chewy, Chunky Blondies
food July 27th, 2010
My recipes always end in disaster when I am supposed to get them out of the pan, and then flip them over, and then flip them over again. Why would you make me do this?
1/4 of my blondies came out of the pan, and the rest wouldn’t budge. I replaced them as well as I could, and just cut the things out of the pan like it’s supposed to be done anyway.
Delicious, of course. I’ve become quite adept at making delicious balls of I-don’t-know-what-it-is. It is my specialty.
Meanwhile, I made Pink Velvet Cupcakes during the week (yes, when I was technically on vacation. It is my lot in life).
July 27th, 2010 at 11:52 am
“just cut the things out of the pan like it’s supposed to be done anyway”
exactly!!!
Your blondies and cupcakes look delicious – and those are some pretty cupcakes
July 27th, 2010 at 12:01 pm
Hey, whatever works, as long as you can eat them afterward.
July 27th, 2010 at 8:51 pm
I had problems two weeks ago with things not wanting to come out of the pan. Yummy looking bars and cupcakes!
July 27th, 2010 at 11:33 pm
bars or balls. doesn’t matter. still good.
July 28th, 2010 at 3:38 pm
the blondies look good (even if they stuck, i’m sure they were tasty), but i am loving those cupcakes! expertly frosted, as well.
July 28th, 2010 at 7:04 pm
I had a bit of an accident flipping the pan over myself. They came out of the pan ok but the rack slipped and the cookies ended up on the counter. I was able to rescue them though. I’m glad you baked with me this week!
August 1st, 2010 at 5:44 pm
You have a problem getting things out of the pan….HA I didn’t even read the recipe fully, because I didn’t know I was suppose to flip the out, I, as I always do, just cut them right out of the pan and into the mouth.
P.S. Cupcakes look good!!
August 1st, 2010 at 10:07 pm
you could try making a sling with parchment paper. I just leave the ends a little long when I put it in the pan and that way I can grab them when it’s cooled and move it over to a pretty plate or at the very least, let it cool, slice it and put it carefully back in the pan
sometimes I’ll fold the corners so they’re nice and square or sometimes I’ll let it go the way it wants and end up with a naturally softly pleated sort of look that I actually kinda prefer. It looks gourmet bakery style even if I’ve cheated and used boxed brownies 
you can cut squares, press them into muffin tins and use them to make really cute mini-quiches too. hope this helps, amy
August 21st, 2010 at 8:41 am
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September 28th, 2010 at 12:07 am
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