Easy Blondie Recipe (aka Blondie Brownies) (2024)

FAQs

What is the difference between a blondie and 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.

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!

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 for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine.

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.

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.

William Sonoma Traditionaltouch Square Cake Pan

If that's important to you, this is the pan to get. Made from heavy gauge aluminized steel that baked evenly and consistently, the Williams Sonoma pan's cakes and blondies had crisp 90-degree corners. Every square and slice was picture-perfect.

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!

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.”

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.

Can I put undercooked brownies back in the oven? ›

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.

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.)

The name 'blondies' comes from their light color, which contrasts with the dark color of traditional brownies. Blonde brownie, blondie bar, blondies, butterscotch brownie.

Brownies may have a more common name than Blondies, but it was allegedly the Blondie that came first! Food historian Andrew F. Smith writes in The Oxford Companion to American Food and Drink that the Blondie may in fact have been the predecessor to this popular treat.

Technically, though, a blondie is also a cookie bar. The two desserts look very similar. Of course, the primary difference is in the ingredients rather than the appearance. What type of sugar you use is the specific difference.