Wednesday, October 3, 2007

Brownies and Blondies

This week, I've been doing some baking in anticipation of a weekend event. I've made some brownies and blondies, one new recipe (the brownies) and an old favorite (the blondies). I also made a batch of my favorite brownie-top/blondie-bottom bar cookies. In every case, there were issues.

I was utterly perplexed, especially after the batch of brownie/blondies baked 10 minutes longer than usual, then was still terribly underbaked in the center, a situation that had been the case to greater and lesser degrees all week. When I thought it over, the only common thread I could come up with was that I'd used the same pan for each batch of bar cookies. It's a shiny, silvery, reflective aluminum 9x13 pan. Is there something about the shiny pan vs. a matte gray nonstick-coated pan? It makes me wonder if the use of that pan contributed to the creamy success of the Oreo Cheesecake I made earlier in the week.

Anyway, recipes made:
Omigod Brownies from Rick Rodgers
Peanut Butter Brownies from The Ultimate Brownie Book by Bruce Weinstein
The Great Blondie from The Greyston Bakery Cookbook

I also did a batch of Kara's Blonde Brownies from Kathleen King's Tate Bakeshop Cookbook, but they did not survive the pan debacle. First time I've ever botched that recipe.


ryan said...

Weekend event? Oh? What do you have planned for the weekend of 10/6 and 10/7?

Try using a glass baking dish instead of the shiny aluminum.

EricG said...

Weekend event?? OMG you are so much more deceitful than I ever believed. This is outright baiting. I refuse to play a part of this deceit anymore!

I kind of liked it a bit underdone. It was not so different from eating cookie dough.:-) I think I am still Salmonella free.