Dark or Burned

Here are some helpful solutions for the common causes:

• Dark baking pans absorb more heat and transfer it to the bars

  SOLUTION

  Use a light-colored shiny aluminum baking pan.; dark pans absorb more heat and transfer it to the bars. When using a dark colored baking pan, reduce the oven temperature by 25°F, and/or reduce the baking time.

• Baked too long

  SOLUTION

  Most recipes will have a range for the baking times. Always set the timer for the least amount of time and then bake longer only if necessary.

• Glass conducts heat more than metal

  SOLUTION

  Reduce the oven temperature by 25°F.

• Oven rack too low

  SOLUTION

  Position oven rack in the center of the oven.

• Oven temperature too high

  SOLUTION

  Oven thermostats can change over time, requiring temperature adjustments by the baker or calibration by a professional. To assure the correct temperature each time you bake, always use an oven thermometer.

• As altitude increases, liquids and even the moisture in foods evaporate faster

  • As altitude increases, liquids and even the moisture in foods evaporate faster. This causes bar cookies to continue to brown a bit more than usual after they have been removed from the oven.
  • Reduce oven temperature or baking time.
  • Since bar cookies continue to brown a little after removing from the oven, bake to a lighter color than desired. Learn more about High-Altitude Baking.

• Unbleached and bread flour contain more protein than bleached all-purpose flour

  SOLUTION

  Use bleached all-purpose flour. It usually contains less protein than either unbleached or bread flour. The more protein a flour has, the darker in color the baked bars will be. Learn more about flour.