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Message: [QUOTE="HockeyDean, post: 53127, member: 36608"] 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[COLOR=rgb(226, 80, 65)] RED[/COLOR] [B]Eight ounces (200 grams) chocolate chips ½ cup melted butter Microwave 20 sec intervals until melted ¼ cup white sugar [COLOR=rgb(226, 80, 65)]([B]½ cup[/B])[/COLOR] ¾ cup dark brown sugar [COLOR=rgb(226, 80, 65)]([B]½ cup[/B] light brown sugar)[/COLOR] 2 eggs Whisk Add melted chocolate Add ¼ cup cocoa powder [COLOR=rgb(226, 80, 65)](omitted)[/COLOR] ¾ cup plain flour [COLOR=rgb(226, 80, 65)](1 cup)[/COLOR] ¼ tsp salt 2 tsp espresso powder (optional) [COLOR=rgb(226, 80, 65)](omitted)[/COLOR] Whisk until fudgy[/B] [/QUOTE]