The BEST Blondie Recipe (2024)

FAQs

Should blondies be gooey in the middle? ›

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

This depends on the desired texture. 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.

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.

If they turn out cakey, they are over baked - that's all! Bake for a little less time next time. One good tip if you aren't sure is to bake them till they have the wobble, and then once cooled, put them in the fridge for at least an hour to help 'set' them before cutting up! I keep them at room temperature.

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

Stella Parks has a surprisingly simple solution: Air. Yes, air. Or, lack thereof, rather. Parks swooped in to save the day (and future batches of blondies), acknowledging that while glass pans can make a big difference (requiring up to double the baking time), the biggest issue is usually under-aeration.

Keep your baked blondies in an airtight container at room temperature for 2 to 3 days. Or store them in the fridge for 2 weeks. You can also freeze blondies for up to 3 months! I like wrapping them individually so I can take one or two out of the freezer.

Doneness: Determining the right time to take cookies out of the oven is always tricky—even more so for blondies and brownies. An internal temp of 205° F (taken in the middle with an instant-read thermometer) yields a cookie bar that's fully cooked yet still perfectly moist and fudgy every single time.

Use an oven thermometer to ensure that your oven is reaching the correct temperature. Pan size: If you're using a pan that's too large for your batter, your blondies may be spreading too thin and baking too quickly on the edges, while remaining raw in the middle. Make sure to use the correct size pan for your recipe.

The first recipe for blondies ever was published in 1896 by Fannie Farmer. She was a pioneer of modern American cookery. Interestingly they were called “brownies” when the recipe first came out but it contained vanilla and molasses instead of cocoa. which gave the blondies their golden color.

What is a royal brownie? ›

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.

Visually, it is easy to tell a brookie and a blondie apart. Blondies are paler in color, while brookies have layers of chocolate marbled in. While a brookie houses both a cookie and a brownie taste, blondies use brown sugar as their primary flavoring.

For every teaspoon of baking powder, you'll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar. If you don't have any cream of tartar, you can also substitute one teaspoon of baking powder with a mixture of ¼ tsp of baking soda plus ½ tsp of either vinegar or lemon juice.

Add more liquid: The easiest way to thin out your batter is to add more liquid, such as milk or water, a tablespoon at a time until you reach the desired consistency. Add an additional egg: Adding another egg to your batter can also help to thin it out, as well as adding richness and moisture to the finished cake.

Remember that baking soda is stronger than baking powder, so you'll want to use a quarter of the amount of baking soda as powder. So if the recipe calls for 1 tsp. baking powder, use ¼ tsp. baking soda.

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. Learn more about Glass vs.

It's useful to know that the internal temperature of a regular cake should read 210°F for moist-but-not-fudgy fluffiness. So fudgy, gooey brownies will be done at around 165°F while cakey brownies will be done at around 210°F. The higher the temperature, the more cakey your brownies will be.

Use an oven thermometer to ensure that your oven is reaching the correct temperature. Pan size: If you're using a pan that's too large for your batter, your blondies may be spreading too thin and baking too quickly on the edges, while remaining raw in the middle. Make sure to use the correct size pan for your recipe.