Easy Blondies Recipe (2024)

FAQs

Should blondies be soft in the middle? ›

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.

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.

How do I make sure my blondies are gooey in the middle? For gooey blondies, use a recipe with a small amount of flour (like ours), and don't over bake your blondies! The center should still be a little soft when you take them out of the oven. They will continue to set as they cool.

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.

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.

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.

You'll know this blondie recipe is done baking from visual cues. Watch for the bars to start to pull away from the sides of the tin slightly and look for a glossy, dry top. These are the best indicators they're ready. Toothpicks can lie as they'll likely be quite gooey in the centre when you take them out.

It turns out that sunflowers (including the seeds) contain chlorophyll, which reacts with the baking powder/soda in a recipe, and turns the baked product green once cooled. In order to eliminate the green tint, you can add a splash of lemon juice to the wet ingredients, and reduce the leavening in the recipe by half.

Just one month after Amanda shared her dessert creation, she posted a recipe for a cookie-brownie hybrid similar to Amanda's and wrote, “They're called slu*tty Brownies because they're oh so easy, and more than a little bit filthy.” Her post ended with the introduction of “#slu*ttybrownie.” A mashup of already beloved ...

What did blondies used to be called? ›

At about mid-century, molasses brownies became known as blonde brownies. Soon after, the name shortened to blondies, giving the confection its own identity outside the brownie's shadow. The only question is whether they really do have more fun.

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.

Remember that baking soda is 3-4 times stronger than baking powder, so you'll need a lot more baking powder to get the same leavening action. As a general rule, triple the amount of baking powder for the amount of baking soda called for in a recipe. For example, 1 teaspoon baking soda = 3 teaspoons baking powder.

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.

Our answer. Unfortunately if the brownies have turned spongy then they have been overbaked. For fan ovens it is usual to turn the oven temperature down by 20C (50F) but fan ovens can still cook slightly more quickly than regular ones even at lower temperatures so the cooking time can be shorter.

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.

Solution: if you still think they're too soft once cooled, cook them for a few minutes longer next time. But first, pop them in the fridge overnight and have a bit of faith.

A chewy texture often indicates that something went awry; usually overbaking. Why do brownies have a hard chewy texture? If hard and chewy, the batter was over mixed. You want to mix only enough to hom*ogenize all ingredients.

You do not want the brownies to be raw in the centre when you remove them from the oven, but they should be slightly undercooked. If you insert a cake tester into the centre of the brownies pan it should come out with some damp crumbs attached.