#went a smidge lower on the sugar because it was butterscotch flavored blondies with a crapton of brown sugar in them

[dinosaurcharcuterie]

I could say that I messed up bad on my first two batches of blondies. Nothing burned, the flavor was right, but the texture and consistency were way off. Like, I somehow missed fudgy, chewy and cakey and ended up at the hard crack candy stage. On a tray bake. Which was also oily af on the bottom. (Long story short: batter height matters, don't pour bubbling hot butter into room temp ingredients.)

Instead of admitting failure, we're gonna call this a learning experience and also an opportunity to make the world's most failsafe brownies.

The lady presenting this is a trained food scientist, but I'm still amazed each time I make this, either from stale baked goods, or cake scraps or "hide the evidence" situations. The batter just looks wrong. Every time as I'm patting it into the mold at a different height, it looks like it's gonna fail in a different way. Too stiff, too dry, too grainy, too imbalanced with whatever crumbs it's based on this time. This time, I think, this time it won't work. Especially if it's made with a failed bake.

20-25 minutes later, there's brownies. Sometimes cakier, sometimes fudgier, and not always the prettiest, but always yummy.

So I might have messed up, but no one is going to find any blondie brittle in our house. Brownies are on the counter in the haribo tub, though.