The Best Blondies Recipe - Easy, Chewy, One-Bowl, No-Fail (2024)

FAQs

Why are my blondies chewy? ›

Sugar – Light brown sugar provides delicious butterscotch flavor and a soft and chewy texture to these blondies. Read more about the role of sugar in baking here. Eggs – One whole egg plus one egg yolk. The extra yolk adds richness to the blondies for a chewier texture.

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.

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

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.

A chewy texture often indicates that something went awry; usually overbaking. Why do brownies have a hard chewy texture? If hard and chewy, the batter was over mixed. You want to mix only enough to hom*ogenize all ingredients.

While butter is the only fat used in fudgy and cakey brownies, chewy brownies benefit from the addition of canola oil (which is also why this version may remind you of the boxed mixes). The addition of brown sugar is also crucial, because it speeds gluten formation, resulting in a chewier texture.

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

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.

Using airtight wrappings (including using plastic wrap right against the brownies) is key to keeping your brownies fresh, whether you're keeping them at room temperature for short-term storage, or planning to freeze them so you can have a fresh brownie ready whenever you need it.

Why do my blondies taste like cake? ›

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!

Unfortunately if the brownies have turned spongy then they have been overbaked. For fan ovens it is usual to turn the oven temperature down by 20C (50F) but fan ovens can still cook slightly more quickly than regular ones even at lower temperatures so the cooking time can be shorter.

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.

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

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.

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.

Heat a non stick pan on medium heat for about 5 minutes. On an electric stove turn off the heat, Put about 5 ml (1 teaspoon) of water in the pan, quickly put the brownies in and cover it with a lid. Let it sit about 5 minutes.