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.

If your blondies still seem raw, you may have over mixed the mixture (just like brownies taking longer in some ovens!) – cover in foil, and bake in 5-minute increments.

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.

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 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.

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.

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.

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.

What did blondies used to be called? ›

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.

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.

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. However, if you don't cook them enough, you just have a tray of uncooked batter.

Do not over-bake the brownies. This recipe shouldn't take longer than 26 minutes to bake so make sure you check on them at 23 minutes. If over-baked, the blondie portion will be dry and crumbly instead of soft and tender.

Yes. But seal them as airtight as possible so they don't dry out in the refrigerator. Yes, it certainly is OK. Just make sure you wrap them in plastic, or put them in a sealed container first.

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.

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.

While both serve as leavening agents, they operate differently in recipes. Baking soda requires an acidic component to activate its leavening properties, while baking powder contains both an acid and a base, offering a more versatile option when additional browning and specific textures aren't required.