Dan digs into one of the most longstanding, hard-fought, consequential culinary rivalries of American cooking: That's right, brownies vs. blondies. Click below to learn about the history of these confections, dive into the scientific secrets that make each so craveable, and nail down the oft-debated facts of what makes a blondie a blondie.
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Chewy Brownies
These chewy brownies boast gooey pockets of melted chocolate. They're richer and chewier than any boxed version.
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Browned Butter Blondies
Most blondies have a one-note sweetness and too many (and the wrong kind of) mix-ins. We wanted ours to be chewy, complex, and full of nutty, butterscotchy goodness.
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The Best 13 by 9-Inch Baking Pans/Dishes
Could it possibly make much difference which metal 13 by 9-inch pan you use? Several dozen rounds of baking later, the answer was an unequivocal yes.
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