You know you’re a novice when…

You find a recipe and get mad because you don’t have that pan. So you decide to hit up Google to find out if a different pan will work. While Googling you realize that cookie sheet with sides is infact a jelly-roll pan. Woohoo! It’s not just some old fashioned cookie sheet your MIL gave your husband back in the day when he went to college and is now a member of the baking pans that clutter the cabinets that you’ll never use, it actually has a purpose.

So, at 8:30 last night I got bit by the baking bug. I decided to go to The Cookie Bible, open it, and bake whatever recipe I opened to. The lucky winner was: Three Great Tastes Blond Brownies (let’s call ‘em Triple Threat Blondies).

The recipe is simple to make, but for some reason I didn’t need to bake them nearly as long as suggested, I baked mine maybe 19 min and they are darker than I would have liked. What a bummer, my oven temp has to be off. It’s been like that since we bought the house, but has definitely gotten worse lately. The suggested bake time is 25 – 30 min. I always pull everything out a little early, but I guess I should have kept a better eye on them. Oh well.

There was one corner that had 2 burnt blondies and some of the edge pieces were almost burnt, but the other 40-something turned out just fine. Matt rated them an 8, I give them a 7.5. Very good, but there is always room for improvement!

Triple Threat Blondies
Source: The Cookie Bible, you can also find them here.


2 cups packed light brown sugar
1 cup (2 sticks) butter or margarine, melted
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
2/3 cup HERSHEY'S Semi-Sweet Chocolate Chips
2/3 cup REESE'S Peanut Butter Chips
2/3 cup HERSHEY'S Premier White Chips


1. Heat oven to 350°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan.

2. Stir together brown sugar and butter in large bowl; beat in eggs and vanilla until smooth. Add flour and salt, beating just until blended; stir in chocolate, peanut butter and white chips. Spread batter in prepared pan.

3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely; cut into bars. With tines of fork, drizzle CHOCOLATE CHIP DRIZZLE randomly over bars. About 6 dozen bars. – (Mine made about 4 dozen)


Place 1/4 HERSHEY'S Semi-Sweet Chocolate Chips and 1/4 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth. (My drizzle looks more like chocolate explosion– next time I might put the chocolate in a ziplock bag, cut the corner, and pipe it out. It works for icing, I wonder if it will work for this?)


Julia & Tyler said...

I think about 6 months after our wedding I was flipping through one of my cookbooks and read a section about baking pans and realized that what I thought was my cookie sheet was actually a jelly roll pan. That answered my question about why my cookies ALWAYS burned (combination of the wrong type of pan plus it had a dark non-stick coating.) I thought I was just terrible at making cookies! When I got an actual cookie sheet without any dark coating on it all my cookies started to turn out wonderfully!

Erin said...

These sound and look like a 3 mile run is a requirement after sampling ;) it would be worth it though.

Patsyk said...

How can you go wrong with chocolate chips, peanut butter chips and white chocolate chips? Definitely worth the calories, I'm sure!

Elite Entrees said...

These look fabulous! I hope you don't mind if I try them out!