Classic Blondies Recipe (2024)

FAQs

What is the difference between a blondie and a brownie? ›

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.

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.

This could be personal preference, but I say YES! A good blondie should be chewy, gooey in the middle and firm around the edges.

If your blondies are raw in the middle, it's important to consider the baking temperature and the type of pan you're using.

Just one month after Amanda shared her dessert creation, she posted a recipe for a cookie-brownie hybrid similar to Amanda's and wrote, “They're called slu*tty Brownies because they're oh so easy, and more than a little bit filthy.” Her post ended with the introduction of “#slu*ttybrownie.” A mashup of already beloved ...

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.

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.

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.

Most brownie recipes call for some kind of oil — usually vegetable oil or canola oil. This oil acts as the primary fat in brownie batter, giving it that delicious, fudgy texture we all know and love.

While I think you can still get a good result in a glass pan, your blondies may tend to bake more quickly around the edges and remain soft in the middle. Baking in a metal pan is preferable for a more even bake!

How do you know when a blondie is done? ›

You'll know this blondie recipe is done baking from visual cues. Watch for the bars to start to pull away from the sides of the tin slightly and look for a glossy, dry top. These are the best indicators they're ready. Toothpicks can lie as they'll likely be quite gooey in the centre when you take them out.

Your oven is probably too hot or is heating unevenly. Buy a cheap oven thermometer to check the temperature of the thermostat setting. How do I make sure brownies cook in the middle? Stick a toothpick into the middle and if it comes back out clean, the middle is done.

After greasing the pan, many bakers like to line it with pieces of parchment paper or aluminum foil that have been cut larger than the size of the pan so that the edges hang over the sides like a sling. Thoroughly grease the lining.

Can you put blondies in the fridge? Yes, you can keep blondies in the fridge. They will last a little longer than storing them at room temperature – around about a week. However, they will be firmer and won't keep that wonderful soft gooey texture.

Originally billed as Angel and the Snake for two shows in August 1974, they had renamed themselves Blondie by October 1974, while Ivan Kral joined the band on guitar. The new name derived from comments made by truck drivers who catcalled "Hey, Blondie" to Harry as they drove past.

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

This means the original brownies were blondies but blondies get their name from brownies. And where do brownies get their name from? Not their colour. Brownies take their name from the mischievous little creatures - called 'brownies'' - that featured in the cartoons and poems of the Candian author Palmer Cox.

Unlike cakes, because blondies are classified as finger foods, they fall under the category of a cookie bar. And it's believed that blonde brownies actually predate chocolate brownies by about 10 years.