The Best Blondie Recipe (2024)

FAQs

Is baking soda or baking powder better for blondies? ›

However, if you prefer blondies with a slight rise, adding 1/2 teaspoon of baking powder will yield 1-inch-thick blondies with a uniform texture. Using baking soda is not recommended for this recipe, as it can cause the blondies to rise unevenly, resulting in tall, chewy edges and a thinner, fudgier center.

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

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.

Baking time: We found that 25 – 28 minutes was perfect for a more soft and gooey center, while 30 to 35 minutes resulted in a more firm center and more golden edges. Visual cues: Blondies are done baking when the middle is slightly jiggly and shiny on top, but the edges look solidified.

If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid. To fix this, add about one tablespoon of white or apple cider vinegar for every half teaspoon of baking soda to the liquids before mixing with the dry ingredients.

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.

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. For more cakey blondies, bake them until the center is set and feels relatively firm when you press it with a finger.

Why do my blondies taste like cake? If your blondies have a texture like cake, they are overbaked. We always recommend an oven thermometer for temperature monitoring so nothing gets over- or underbaked.

History. 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.

Pour into loaf tin and smooth over. Place onto a baking tray on the middle shelf of oven and bake for 25 minutes. Check your Blondie, the centre should have a slight wobble, if very wobbly put back into the oven for a few minutes until it has firmed a little.

Blonde Brownies Recipe tips

I'm choosing to add an extra egg yolk to make these blondies super gooey, but if you want regular blondies, use one whole egg plus one egg yolk. For super gooey blondies, add one whole egg plus two egg yolks. Save the egg whites for another recipe!

Blondies are supposed to be fudgy, gooey, and chewy in the middle. However, they shouldn't be falling apart. If your blondies are coming apart in your hands, it's likely for one of three reasons: You didn't aerate the eggs enough.

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.

Many brownie recipes don't contain baking powder or baking soda; these recipes tend to be for the dense, sometimes chewy, kind. Cakelike brownies usually contain a leavening agent, which helps give them their fluffy texture. The technique you use also makes a difference in the texture of the final product.

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.

Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. Conversely, baking powder includes sodium bicarbonate, as well as an acid. It only needs a liquid to become activated. Substituting one for the other is possible with careful adjustments.

Baking powder is baking soda with a powdered acid, so it leavens on its own. If you don't see an acid in the recipe like buttermilk, vinegar, or lemon, you're going to need baking powder. If you use baking soda instead of baking powder, it'll be bitter and won't rise.