Serves: 5
Made from dough that is spread and baked in a pan, bar cookies include brownies, "blondies' and some rich bars that resemble cake or candy. For best results, use the pan size specified in the recipe.
Cakelike brownies are done when they just begin to pull away from the sides of the pan, when a toothpick inserted into the center comes out clean or when they are set in the center. For fudgy brownies, it is trickier to define doneness. Observe the range of baking times provided in the recipe. The shorter time will usually produce moist, almost wet brownies, while brownies baked longer will be firmer. In any case, remove the pan from the oven after the maximum suggested baking time. The brownies will continue to solidify after removal from the oven, and baking them beyond the recommended time can result in dry, hard edges.
Let bars cool by setting the entire pan on a wire rack before cutting them, unless the recipe specifies otherwise. To prevent big cracks in bars that have a crisp top over a moist interior, lightly score the cutting lines on the top with the tip of a knife while the brownies are still warm. Cut them all the way through after they cool.
This Cook's Note: Tips for Making Bar Cookies recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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