Easy Blondie Recipe (aka Blondie Brownies) (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.

I always bake my blondies for exactly 25 minutes, until there is an ever so slight wobble in the middle of the tin. There is no point in doing the skewer test, as you want them to be a little be gooey when they are still warm!

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.

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!

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.

The egg-sugar mixture MUST go from dense, runny, and dark to light, thick, and pale for it to work.” The mixture should end up “SUPER thick and fluffy, but not stiff,” as shown in her visual comparison, below.

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.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

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.

What pan is best for blondies? ›

Metal Baking Pans Were Generally Better

As a recipe developer and cookbook author, I have always recommended light-colored metal for baking pans, especially ones that are used for cakes, brownies, blondies, and bread. This is because darker pans heat up faster, leading to overbrowning on the sides and bottoms.

Not using large eggs.

Small eggs are rich in taste – to avoid imparting that strong flavour in your cake, swap them out for large eggs (although, most recipes will specify large eggs). Not cooking your cake at the right temp or time; cooking your cake for a longer bake time than needed could make your cake taste eggy.

While brownies rely on cocoa or melted chocolate for their signature taste, blondies derive their unique flavor from brown sugar, giving them a rich, caramel-like sweetness. Texture: Brownies are known for their dense, fudgy texture, making them a gooey, chocolatey delight.

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.

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.

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.

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.

What's the difference between a blondie and a cake? A blondie is a bar, much denser and more chewy in texture than cake.