Changing Brownie cookie recipe to Blondie cookie recipe

[HockeyDean]

Hi

I have recently started baking for a sports team. I've baked chocolate cakes, lemon cakes, carrot cakes, brownies and blondies. I have baked this recipe for brownie cookies. I tried to change it to make blondie cookies but the mix wasn't stiff enough; the blondies came out of the oven about 3" diameter and very thin. I didn't think putting in more flour was the best idea but I stand to be corrected.

Any tips on how to thicken the mix?
Does the white chocolate have different qualities that would affect the viscosity?
Would using the original sugar quantities help?

Any hints/tips gratefully received.

The changes I made are in RED

Eight ounces (200 grams) chocolate chips
½ cup melted butter
Microwave 20 sec intervals until melted

¼ cup white sugar (½ cup)
¾ cup dark brown sugar (½ cup light brown sugar)
2 eggs

Whisk

Add melted chocolate

Add

¼ cup cocoa powder (omitted)
¾ cup plain flour (1 cup)
¼ tsp salt
2 tsp espresso powder (optional) (omitted)

Whisk until fudgy

 

[Bakingtime3]

I would look around online for proven blondie recipes since there are a lot of them out there. Way more efficient to use someone else proven/perfected recipe than try to experiment on your own. Trial & error modifications of add some of this or use less of that costs a lot of time/money until you get it right.