The BEST Blondie Recipe (2024)

FAQs

Should blondies be gooey in the middle? ›

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.

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.

If they turn out cakey, they are over baked - that's all! Bake for a little less time next time. One good tip if you aren't sure is to bake them till they have the wobble, and then once cooled, put them in the fridge for at least an hour to help 'set' them before cutting up! I keep them at room temperature.

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!

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

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.

Instead, blondies are made with brown sugar for a rich butterscotch flavor and plenty of vanilla extract for a wonderful vanilla flavor. A good blondie is gooey, chewy, and a little fudgy. I think they're the perfect easy dessert, without chocolate overload, for when you want something a bit lighter and more vanilla-y.

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.

WELL, most likely you just over-whisked your brownie mix. The only step that should be whisked with an electric beater is the eggs, everything else is best done by hand. This prevents the brownie from gaining too many air bubbles, aerating in the oven and then collapsing back down.

Do blondies taste better the next day? ›

They taste fantastic the next day too. The brown butter blondies freeze well and are great for bake sales, potlucks, or whenever you need a dessert that travels nicely. Enjoy! For more of my favorite baked bars, I recommend these Cookie Dough Cheesecake Bars and Chocolate Peanut Butter Marshmallow Squares.

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.

You can use practically any kind of oil or fat in these brownies, but different varieties do affect the appearance of the brownies. I find that butter and coconut oil cause the brownies to be a little more “wrinkly” around the edges, while vegetable oil gives it that perfect crackly crust.

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.

Add more liquid: The easiest way to thin out your batter is to add more liquid, such as milk or water, a tablespoon at a time until you reach the desired consistency. Add an additional egg: Adding another egg to your batter can also help to thin it out, as well as adding richness and moisture to the finished cake.

If the brownies still look wet or aren't pulling away, they aren't done. Even fudgy brownies will pull from the edges once they've finished baking. You'll see that the edges look dry while the middle still looks soft or slightly wet. Chewy and cakey brownies will have dry edges with firmer-looking centers.

Problem 2: My brownies are too GOOEY

Honestly, there is a slim chance they are underbaked, but it's more likely that they just need to firm up in the fridge. Our brownies are basically a chocolaty puddle when they come out the oven.

Chewy brownies must be slightly under-baked. One of the top mistakes to avoid when making brownies is waiting until there's no more crumbs on the toothpick to pull the pan from the oven. By that point they're close to over-baked, and you will lose out on that chewiness you want.

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.