Chocolate Chip Blondies Recipe - Crunchy Creamy Sweet (2024)

FAQs

Are blondies meant to be gooey in the middle? ›

A good blondie should be chewy, gooey in the middle and firm around the edges. If you want to add an additional egg yolk to this recipe to make the blondies super gooey, you can! Just to clarify, that would be 1 whole egg plus 2 egg yolks. Try it if you like gooey blondies!

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.

Don't Overbake Blondies!

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.

Visually, it is easy to tell a brookie and a blondie apart. Blondies are paler in color, while brookies have layers of chocolate marbled in. While a brookie houses both a cookie and a brownie taste, blondies use brown sugar as their primary flavoring.

So if your blondies are very wet, then they're most likely undercooked. In the UK, eggs with the Red Lion seal of approval are safe to eat raw or undercooked. So you can slightly undercook blondies and brownies if you prefer a fudgier texture.

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.

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.

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.

Over mixing the eggs: If you over mix the eggs, that can incorporate more air into the batter and cause them to sink.

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.

What did blondies used to be called? ›

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.

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.

Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin – the blondies will sink in the middle as they cool, just like brownies.

Over mixing the eggs: If you over mix the eggs, that can incorporate more air into the batter and cause them to sink. Underbaking the bars: Pulling the blondies out of the oven before the center has had time to bake through can also cause them to sink in the middle. Try baking them for a couple extra minutes next time!

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.

Brownie doneness indicator #2: Appearance

The brownie's top should have a dry-looking sheen. At the edge of the pan, the brownies should be slightly puffed, and in the middle of the pan, the brownies should be set, and not wobbly.