Easy Blondies Recipe (2024)

FAQs

What makes a blondie different from a brownie? ›

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.

Yes, blondies should have a gooey middle and be chewy. Don't overbake them or they will be dry.

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.

Once cool, store blondies in an airtight container at room temperature. They will keep for about a week. To freeze, wrap the sliced blondies in plastic wrap, then transfer to an airtight container or freezer bag. Freeze for up to three months.

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.

Blondies are soft and chewy. The name blondies comes from their light color, which contrasts with the dark color of traditional brownies.

Under-aeration can be the culprit for seemingly under-baked brownies, too, but it seems to be a more frequent issue with blondies—Parks explains that blondies “may take longer to whip due to the ratio of brown sugar.”

Over-baking the blondies can make them cakey, unfortunately. To prevent over-baking, insert a toothpick in the very center of the blondies. If it comes out with moist crumbs clinging to it, remove the blondies from the oven. If no crumbs cling to the toothpick, your blondies have been baked too long.

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.

A centre of mouth-watering white chocolate flavoured ice cream swirled with caramelised white chocolate syrup encased in a layer of creamy caramel flavoured ice cream, packed with blondie pieces, all coated in golden chocolate with more blondie pieces. A new level of indulgence.

Why do my blondies sink in the middle? ›

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!

For even tastier blondies, brown the butter first. Then stick it in the fridge until completely cooled and follow the normal recipe steps. No one likes a greasy dessert. 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.

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.

The main difference between a blondie and a brownie is the chocolate. Blondies are occasionally referred to as “blonde brownies”. They are made without cocoa powder and aspire to a rich vanilla flavor rather than a deep chocolate one.

Wrapped brownies can be stored at room temperature or in the refrigerator and should be consumed within 1-2 days before they become dry and stale.

Flavor Profile: Brownies offer a deep, chocolatey flavor, with variations like dark chocolate or cocoa intensity. In contrast, blondies provide a sweeter, caramel-like taste with the option to incorporate various mix-ins for added dimension.

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.

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.

Cakey blondies can be a result of too much liquid in the batter, over-baking, or under-stirring. First and foremost, follow the recipe instructions and only add 1 egg plus 1 egg yolk. That means you'll have an extra egg white leftover when making this recipe.