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. So, now that you know the differences between brownies and blondies, it's time to try your hand at your own brownie recipe.

A good blondie should be chewy, gooey in the middle and firm around the edges. If you want to add an additional egg yolk to this recipe to make the blondies super gooey, you can! Just to clarify, that would be 1 whole egg plus 2 egg yolks. Try it if you like gooey blondies!

Don't Overbake Blondies!

These blondies are meant to be a little gooey and soft. You can remove them from the oven just before they look like they're completely done because the residual heat of the oven and the pan will continue to cook them. Also, be sure your oven is actually at the temperature it says it is.

Bake in the preheated oven for about 35-40 minutes, they should have risen slightly and there should be a slight wobble in the mixture – you can insert a skewer to check if they are done: if it comes out clean they are done, but if you prefer more gooey blondies remove from the oven sooner.

140 Cal. This blondie tastes like it just came out of the oven, thanks to the super soft, almost-gooey inside. Handcrafted by Greyston Bakery—a social justice enterprise and B Corp that prioritizes inclusive hiring—for CAVA. Contains: Milk, Soy, Wheat, Eggs.

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.

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!

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.

My ideal blondies are just a touch gooey in the center but cooked through. These experiments have continued to reaffirm my recommendation to BAKE IN METAL PANS, at least for blondies, brownies, and quick breads. Glass often leads to the center being undercooked by the time the edges start to dry out. ⁠

Self rising flour has baking powder and a bit of salt already added. So, if you make the substitution, you'll have extra salt and baking powder in the finished product. It may not be terrible, but it won't be good.

Why do my blondies sink in the middle? ›

Using a Cake Pan That's the Wrong Size or Shape

If a cake pan is too small, the batter may be too deep. It will rise and maybe dome, but if the center is still wet, it will collapse before the structure sets in the center. (It may also spill over the sides of the pan and onto the oven floor, or both!)

In the UK, eggs with the Red Lion seal of approval are safe to eat raw or undercooked. So you can slightly undercook blondies and brownies if you prefer a fudgier texture. However, if you don't cook them enough, you just have a tray of uncooked batter.

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.

Blondies are a type of dessert bar that is similar to brownies but with a different flavor. They are made with brown sugar instead of cocoa and are often baked in a pan, and then cut into squares or rectangles. Other ingredients such as walnuts or chips can be added to the mixture. Blondies are soft and chewy.

Originally billed as Angel and the Snake for two shows in August 1974, they had renamed themselves Blondie by October 1974, while Ivan Kral joined the band on guitar. The new name derived from comments made by truck drivers who catcalled "Hey, Blondie" to Harry as they drove past.

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.