Thursday, April 9, 2009
Brownie-Blondie Double Deckers, or the 10x10 Pan
For this week's Lost Lunch Thursday, I was a little fixated with making a batch of bar cookies that combined a blondie with a brownie. I've made a couple of different versions before, but this week, I decided to use a recipe from Abby Johnson Dodge's The Weekend Baker.
After I read over the recipe, I looked at the photo of the bar cookie in the book. Much to my dismay, the bars displayed in the photo -- as baked in a 9x13 pan -- were thinner than what I'd been hoping to make. I then decided that I needed to assemble and bake the cookie dough in a smaller pan to get a thicker cookie. An 8x8 pan would be too small. Even a 9x9 pan seemed as if it would be too small (81 sq. in. vs. 117 sq. in. for the 9x13 pan). Then I remembered the 10x10 pan.
In a couple of her books, Lisa Yockelson has recipes developed to be baked in a 10x10 pan. When I first saw the reference to that pan size, all I could think was "Who the heck owns a 10x10 pan? Where on earth can you buy a 10x10 pan?" Even though I managed to track one down at Amazon.com, I didn't buy it.
Then one day a few years ago, I was in a Sur La Table store in SoHo in Manhattan. The 10x10 randomly crossed my mind, and lo and behold, there it was! And I bought it! I took it home! I washed and dried it! Then I put it away until yesterday! (I think the lesson here as I'm brilliantly rationalizing it is that eventually, I will some how, some way, use the pans and gadgets that I've purchased even though they might spend some portion of their lives gathering dust.)
In the end, I think the 10x10 pan gave me the kind of bar cookie I was looking for. It's thick enough, and it required only 12 minutes or so of extra baking time. Plus, the bars are good. I did my own riff on the recipe and added a cup of white-chocolate chips to the brownie part to contrast with the semisweet chips in the blondie part. They ended up looking and tasting great.