Best Homemade 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.

However, if you prefer blondies with a slight rise, adding 1/2 teaspoon of baking powder will yield 1-inch-thick blondies with a uniform texture. Using baking soda is not recommended for this recipe, as it can cause the blondies to rise unevenly, resulting in tall, chewy edges and a thinner, fudgier center.

FAQs and Expert Tips. Are blondies meant to be gooey in the middle? Yes, blondies should have a gooey middle and be chewy. Don't overbake them or they will be dry.

We want to make sure the blondies cook through completely but remain soft and gooey in the center. Avoid glass or ceramic pans as those materials take longer to heat up and cook. This often leads to the center being undercooked by the time the edges start to dry out.

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.

Pour into loaf tin and smooth over. Place onto a baking tray on the middle shelf of oven and bake for 25 minutes. Check your Blondie, the centre should have a slight wobble, if very wobbly put back into the oven for a few minutes until it has firmed a little. Leave in loaf tin until cool.

Brownies and Blondies

The toothpick test should produce a few errant crumbs stuck to the tester but not a smooth smear of batter. The edges will feel firm to the touch (not just set but actually kind of firm and crispy) and the surface will feel soft when pressed but will not spring back.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

It's important not to use too much baking soda in recipes, as it can result in a metallic, soapy flavor. It is much more powerful than baking powder – you only need about 1/4 teaspoon baking soda per cup of flour to leaven baked goods.

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

Why do my blonde brownies sink in the middle? ›

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!

On an electric stove turn off the heat, Put about 5 ml (1 teaspoon) of water in the pan, quickly put the brownies in and cover it with a lid. Let it sit about 5 minutes. For a gas stove, put the water in the pan before turning off the heat, but turn off the heat when you put the brownies in.

Bake for 25-30 minutes, or until the top is golden-brown and shiny (If you like fudgier blondies bake for 25 minutes, for cakier blondies bake for 30 I recommend 25). Place baking pan on a wire cooling rack and let the bars cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).

Milk, water, buttermilk, or even a flavored extract can be used to loosen it up. One Egg at a Time: Eggs not only provide structure but also moisture. If your batter is overly thick, try adding an extra egg one at a time, mixing well after each addition.

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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.

What Is a Blondie? Whereas brownies depend on chocolate for their flavor, for blondies it's all about the brown sugar. This gives the blondies their distinctive molasses flavor. Since brown sugar is the critical flavor here, I suggest using dark brown sugar.

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.