Blondie Brownies Recipe - Dessert for Two (2024)

FAQs

What's the difference between a blondie and a brownie? ›

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.

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!

Why Are My Blondies Like a Cake? The answer to all of these questions is likely the same simple mistake: incorrect measuring of ingredients. If you are not measuring your ingredients with a digital kitchen scale, you could accidentally be adding too much flour, causing hard, dry, or cake-like blondies.

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.

Royal brownies are sweet and full of cocoa, sugar, and applesauce. These brownies come out smooth and fudgy and you can add walnuts for some additional texture.

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.

For a chewy, gooey-centered blondie, look for golden edges and a just-set center. It shouldn't jiggle but it may look a bit underdone and feel soft when you press it. That's perfect as the blondie will continue to cook in the pan after you take them out of the oven.

By the time you have mixture your batter, it shouldn't be incredibly thick like a cake mix, but also shouldn't be easy to pour. I usually need to spread the mixture a bit into the tin, but it's not a hard task. I use a 9×9″ tin – and it creates the perfect size blondie!

If you don't like gooey, give cookie bars a try instead! Do blondies harden as they cool? Blondies get a little firmer as they cool, they shouldn't necessarily harden. If blondies are hard after they cool, they were likely overbaked.

If you're worried about the heat affecting the delicious taste of your brownies, we recommend storing them in the refrigerator instead. Storing brownies in the fridge can keep them fresh for up to two weeks. For the best storage method, wrap each brownie tightly before placing it in the fridge.

Why has my blondie sunk? ›

Over mixing the eggs: If you over mix the eggs, that can incorporate more air into the batter and cause them to sink.

Do not over-bake the brownies. This recipe shouldn't take longer than 26 minutes to bake so make sure you check on them at 23 minutes. If over-baked, the blondie portion will be dry and crumbly instead of soft and tender.

Blondies: best kept in the fridge, and can be enjoyed within 7 days (enjoy straight from the fridge for a fudgy blondie, or leave out for a softer blondie.) Cookies: should always be kept in the box or air tight container – not in the fridge, best eaten on the day of arrival or up to 3 days later.

So if your blondies are very wet, then they're most likely undercooked. 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.

Put the brownies back in the 300 degree oven and bake until a cooking thermometer reads 195 degrees, or about 30 more minutes. Finally, you'll cool the brownies for 30 minutes in the pan, then for 10 minutes on a cooling rack before slicing with a pizza cutter (my favorite tip) and serving.

The first recipe for blondies was published in 1896 by Fannie Farmer, a pioneer of modern American cookery. Notably, they were called brownies when the recipe was first published. However, her recipe contained vanilla and molasses instead of cocoa, which gave the blondies their golden color.

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.

Unlike a Brownie, Blondies don't contain any cocoa powder. Other than that, the recipe is fairly similar. Both contain flour, sugar, butter and eggs, although you'll often add vanilla extract to a Blondie to replace the cocoa powder.

A blondie is a type of bar cookie that resembles a brownie but doesn't contain any cocoa. They most frequently use melted butter and brown sugar for a moist, chewy texture and molasses-y flavor. They may also have crackly tops similar to a brownie.