Classic Blondies Recipe (2024)

FAQs

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

Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa. Plus, brownies usually include white sugar instead of brown sugar.

You can use practically any kind of oil or fat in these brownies, but different varieties do affect the appearance of the brownies. I find that butter and coconut oil cause the brownies to be a little more “wrinkly” around the edges, while vegetable oil gives it that perfect crackly crust.

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.

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. If they are too soft, it just means they needed longer!

It's not that simple. Most blondie recipes have way more flour and they rely heavily on brown sugar for chewiness. In other words, the process is similar to making cookie dough, which is to say that it's SO easy. You can combine everything in one big bowl.

How do you know when blondies are done? Watch blondies closely because if you bake them too long they will be dry and not as soft. You can insert a toothpick in the center of the pan to check for doneness. If the toothpick comes out clean, they are done.

Over mixing the eggs: If you over mix the eggs, that can incorporate more air into the batter and cause them to sink. Underbaking the bars: Pulling the blondies out of the oven before the center has had time to bake through can also cause them to sink in the middle. Try baking them for a couple extra minutes next time!

If your recipe calls for melted butter, which is common in many quick breads, pancakes, brownies, blondies and some cakes, you can substitute an equal amount of neutral oil like safflower, canola or vegetable. If you want to experiment with flavors, try virgin coconut or olive oil.

How can you tell if a blondie is raw? ›

In the case of brownies and blondies, most of the time you want to intentionally under-bake them to achieve that ideal moist, fudgy texture. The key is not under-baking them too much or too little. The toothpick test should produce a few errant crumbs stuck to the tester but not a smooth smear of batter.

They might be undercooked, or cooked in too hot an oven. If the oven is too hot, the outside will cook nicely, but, the heat won't get a chance to cook the inside of your baking. Try making another batch, here are three ways to fix this: Use a larger pan, the batter will be thinner and cook more evenly.

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.

If the middle of the brownies are not cooking while the edges are burning, then you may need to lower the oven temperature and/or reduce the baking time. Additionally, you can try covering the brownies with aluminum foil to prevent the edges from burning.

After greasing the pan, many bakers like to line it with pieces of parchment paper or aluminum foil that have been cut larger than the size of the pan so that the edges hang over the sides like a sling.

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.

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.

Unlike cakes, because blondies are classified as finger foods, they fall under the category of a cookie bar. And it's believed that blonde brownies actually predate chocolate brownies by about 10 years.