Classic Blondies Recipe (2024)

FAQs

Is it better to use oil or butter in blondies? ›

the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier. they were crunchier at the top and at the edges.

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

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.

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.

If your recipe calls for melted butter, which is common in many quick breads, pancakes, brownies, blondies and some cakes, you can substitute an equal amount of neutral oil like safflower, canola or vegetable. If you want to experiment with flavors, try virgin coconut or olive oil.

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

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.

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. If they are too soft, it just means they needed longer!

Your blondies should be soft and moist, but they shouldn't be completely liquid. So if your blondies are very wet, then they're most likely undercooked.

Keep your baked blondies in an airtight container at room temperature for 2 to 3 days. Or store them in the fridge for 2 weeks. You can also freeze blondies for up to 3 months! I like wrapping them individually so I can take one or two out of the freezer.

What temperature are blondies done? ›

Doneness: Determining the right time to take cookies out of the oven is always tricky—even more so for blondies and brownies. An internal temp of 205° F (taken in the middle with an instant-read thermometer) yields a cookie bar that's fully cooked yet still perfectly moist and fudgy every single time.

Pour the mixture into the lined tin and bake for 22-27 minutes (mine take 25 minutes), until there is an ever so slightly wobble in the mixture. Let the blondies cool in the tin fully, and then set the blondies in the fridge overnight if you can for best results.

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.

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.

They're chewy and fudgy.

Brownies are difficult to define. Most people like them fudgy, but some prefer them cakey and others chewy. The texture of a blondie isn't really up for debate. It's that of a perfect chocolate chip cookie, chewy and fudgy...just way thicker.

Oil Brownies: These were chewier with crunchier edges and a crunchier topping. They were more matte on top with a far less crinkly shiny brownie 'skin. ' They tasted more like box mix brownies. Butter Brownies: These were much fudgier, softer, and had a melt-in-your-mouth texture.

Note that while some brownie recipes do call for melted butter instead of oil, the butter can aerate the batter, altering the texture of the brownies and making them cakey rather than fudgy. So, while you can substitute butter for oil and vice versa, remember that it might alter the texture.

Texture and Function

In brownies, both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well. If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable.

So what happens is that the oil-based cake or brownie can seem more fudgy and less cake-like. Then if you're melting the butter with the chocolate and mixing it, or if you're creaming it, the texture of the brownie is going to be quite different.