Classic Blondies 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! Just like brownies, blondies are definitely supposed to be gooey in the middle. They should have a crispy golden top, a chewy edge and a gooey middle.

Both have chewy textures. However, blondies have a much lighter and softer taste than brownies. The ingredients used in brownies are where the two recipes diverge the most. Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa.

Visual cues: Blondies are done baking when the middle is slightly jiggly and shiny on top, but the edges look solidified. Be careful not to overbake or they will become dry and crumbly. Remember: residual heat will continue to cook the blondies.

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.

It's important not to use too much baking soda in recipes, as it can result in a metallic, soapy flavor. It is much more powerful than baking powder – you only need about 1/4 teaspoon baking soda per cup of flour to leaven baked goods.

Brownies and Blondies

The key is not under-baking them too much or too little. The toothpick test should produce a few errant crumbs stuck to the tester but not a smooth smear of batter.

Tips. If your blondies are like cake when you take them out, it simply means they have been over baked – try less time or a lower temperature next time.

Chocolate was an early-20th-century innovation that quickly became the norm. 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.

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.

Did you know that Brownies were originally called 'Rosebuds'? Rosebuds was established in 1914 for girls to join before they became Guides. Just one year later, the name was changed to Brownies. Brownies are the second-youngest members of the Girlguiding family, for girls aged between 7 and 10.

To Store: Keep in an airtight container at room temperature for 3-4 days. I think blondies taste best the day they are made, but if you want to make them ahead of time I suggest freezing them.

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.

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

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.

Baking soda is a much more powerful leavener than baking powder, about 3-4 times as strong. That is why you will notice that recipes usually call for a small amount of baking soda, typically ¼ teaspoon per 1 cup of flour.

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.

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.