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Blondies vs. Brownies | What's Eating Dan? [VIDEO]

By Cook's Illustrated Published

Blondies aren't just brownies sans the chocolate.

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.   

You can connect with Dan on FacebookInstagram, or Twitter. Subscribe to our YouTube channel and never miss a new episode. 

Recipe Chewy Brownies

Ever since box-mix brownies appeared on the scene, these industrially engineered treats have held the key to chewy texture. It was high time to break the monopoly.

Recipe 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.

Equipment Review 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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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.