Classic Blondies Recipe (2024)

FAQs

What is the difference between a brownie and a blondie? ›

Both have chewy textures. However, blondies have a much lighter and softer taste than brownies. The ingredients used in brownies are where the two recipes diverge the most. Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa.

Blondies are basically 'blonde brownies.' There is no cocoa or melted chocolate in the batter of a blondie. Instead, blondies are made with brown sugar for a rich butterscotch flavor and plenty of vanilla extract for a wonderful vanilla flavor. A good blondie is gooey, chewy, and a little fudgy.

If your blondies are raw in the middle, it's important to consider the baking temperature and the type of pan you're using.

If your blondies are coming apart in your hands, it's likely for one of three reasons: You didn't aerate the eggs enough. The leading cause of raw, sunken blondies is not whipping enough air into the batter.

Tips. If your blondies are like cake when you take them out, it simply means they have been over baked – try less time or a lower temperature next time.

A toothpick or knife inserted in the center of the pan should come out slightly moist, possibly with a few crumbs. It it has wet batter, bake your blondies for a few more minutes. If they are looking dark, cover thrm with foil to prevent further browning.

Be sure not to overcook your blondies or they might turn out overly hard and dry. You can also insert a toothpick into the middle of your pan to test for doneness. If the toothpick comes out with just a few crumbs attached your bars are ready!

Why did my brownie blondies sink in the middle? If the middle sinks while cooling it's likely they are underbaked. If a toothpick inserted comes out covered in thick batter, they need more time to bake!

Granulated sugar - simple fine white granulated sugar keeps these brownies moist. If you reduce the sugar they will not be as fudgy.

How do you rescue undercooked blondies? ›

My cookies were underdone after a bake of 7 minutes. To save these cookies, I let them completely cool first. Then continue baking them at 180 degrees C for 5 minutes. After which, turn off the oven, and again leave them in and let the trapped heat continue cooking them.

To avoid your blondies coming out greasy or oily, be sure to let the melted butter cool a bit before you add it to the blondie batter. Hot butter can cause the batter to separate. To keep your blonde brownies from tasting too chewy or gummy, be careful not to overmix the dough.

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil.

Add semisweet chocolate chips

That's when I realized that the extra step of adding chocolate chips to the brownie batter helps the brownies get a crackly top.

Chocolate was an early-20th-century innovation that quickly became the norm. At about mid-century, molasses brownies became known as blonde brownies. Soon after, the name shortened to blondies, giving the confection its own identity outside the brownie's shadow.

I usually summarize with “A blondie is a brownie without the cocoa powder” but they are much more than that and fun to make. So let's start with a brownie, a blondies' closest sibling. A brownie is typically all chocolate and made by either melting a high-quality chocolate into liquid form or using cocoa powder.

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

This means the original brownies were blondies but blondies get their name from brownies. And where do brownies get their name from? Not their colour. Brownies take their name from the mischievous little creatures - called 'brownies'' - that featured in the cartoons and poems of the Candian author Palmer Cox.