Easy Chocolate Chip Blondie Recipe (2024)

FAQs

Why are my blondies still wet in the middle? ›

They might be undercooked, or cooked in too hot an oven. If the oven is too hot, the outside will cook nicely, but, the heat won't get a chance to cook the inside of your baking. Try making another batch, here are three ways to fix this: Use a larger pan, the batter will be thinner and cook more evenly.

How to know when blondies are done. Remove the blondies from the oven when the edges look dry and set, but the center still looks slightly soft and underdone. If you have a toothpick, when you push it into the center, it should feel soft, but when you remove the toothpick, it should come out relatively clean.

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.

Why Are My Blondies Like a Cake? The answer to all of these questions is likely the same simple mistake: incorrect measuring of ingredients. If you are not measuring your ingredients with a digital kitchen scale, you could accidentally be adding too much flour, causing hard, dry, or cake-like blondies.

Check your Blondie, the centre should have a slight wobble, if very wobbly put back into the oven for a few minutes until it has firmed a little.

My cookies were underdone after a bake of 7 minutes. To save these cookies, I let them completely cool first. Then continue baking them at 180 degrees C for 5 minutes. After which, turn off the oven, and again leave them in and let the trapped heat continue cooking them.

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

I think blondies taste best the day they are made, but if you want to make them ahead of time I suggest freezing them. To Freeze: Allow blondie brownies to cool completely. Cut them and store them in a freezer safe container for up to 3 months.

In the case of brownies and blondies, most of the time you want to intentionally under-bake them to achieve that ideal moist, fudgy texture. The key is not under-baking them too much or too little. The toothpick test should produce a few errant crumbs stuck to the tester but not a smooth smear of batter.

What did blondies used to be called? ›

And before chocolate brownies came about, blondies were call brownies or molasses brownies... which to be honest is a bit confusing.

Blondies also contain flour, butter, eggs, and baking powder and may also contain walnuts or pecans, white or dark chocolate chips, butterscotch chips, toffee chips, or other flavored chips. Blondies. Toffee blondies. Alternative names. Blond[e] brownie, blondie bar, blondies, butterscotch brownie, haole brownies.

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.

Remember that baking soda is stronger than baking powder, so you'll want to use a quarter of the amount of baking soda as powder. So if the recipe calls for 1 tsp. baking powder, use ¼ tsp. baking soda.

Blondies are similar to brownies--they're thick, dense, fudge-like and chewy, but they do not contain cocoa powder. Essentially, they are brownies made without chocolate. They rely on brown sugar, eggs and vanilla for their unique flavor instead of chocolate.

Brownies and Blondies

The key is not under-baking them too much or too little. The toothpick test should produce a few errant crumbs stuck to the tester but not a smooth smear of batter.

Even perfectly baked brownies won't cut out intact if they aren't cooled first. Next time something like this happens, reduce the temperature and cook for a bit longer, say 5 minutes, then test with a skewer or fork. You want the poking thing to come out clean. 20 minutes seems very quick for brownies.

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.