Blondies recipe featuring a hearty dose of brown sugar, made entirely in one bowl—no mixer required! You can find a recipe for a small batch or a big batch of blondies below. Everyone loves these chewy blondies with a wafer-thin crispy sugar crust on top!
Blondie Brownies Recipe FAQs
It’s a bit of personal preference here—I like to under-bake my blondies so they stay gooey on the inside. You can even take it a step further and add a third egg yolk to make them super gooey. For the perfect amount of gooey blondie, test the center with a toothpick at 23 minutes—if it has moist crumbs clinging to it and a small amount of wet batter at the bottom, its perfect. Youre still going to let the blondies cool in the pan to continue cooking.
If they’re not gooey, they were over-baked. Remember that we’re letting them cool in the pan completely, so they will continue to cook out of the oven. Remove them from the oven when moist crumbs are still clinging to a toothpick.
Cakey blondies can be a result of too much liquid in the batter, over-baking, or under-stirring. First and foremost, follow the recipe instructions and only add 1 egg plus 1 egg yolk. That means youll have an extra egg white leftover when making this recipe. Resist the urge to just dump it in—youll get cakey blondies. If you need a way to use it, I have recipes that use leftover egg whites. Over-baking the blondies can make them cakey, unfortunately. To prevent over-baking, insert a toothpick in the very center of the blondies. If it comes out with moist crumbs clinging to it, remove the blondies from the oven. If no crumbs cling to the toothpick, your blondies have been baked too long. One of the reasons this blondies recipe is special is because it calls for you to stir the batter for 50 strokes to combine the flour. This extensive stirring activates the gluten in the flour and makes the blondies super chewy! This is the opposite of making cakes–you want to stir cakes as little as possible so they are light and fluffy (and well, cakey!) Cakes and cookie bars are quite opposites, arent they?
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 you want to add an additional egg yolk to this recipe to make the blondies super gooey, you can! Just to clarify, that would be 1 whole egg plus 2 egg yolks. Try it if you like gooey blondies!
Cookie bars are less fudge-like, and are meant to be sliced into squares and resemble a cookie in texture. Blondies are gooey and chewier than cookie bars.
What does a blondie taste like?
A blondie tastes like a dense vanilla, caramel chewy treat. The brown sugar provides the majority of the flavor, so be sure to use dark brown sugar. You can substitute light brown sugar, however, and they will still be delicious.
The incredible part about my blondie recipe is that it develops a wafer-thin crisp sugar crust on top, just like brownies do! Try them once, youll be hooked!
Easy Blondies – Gooey & Fudgy!
Are Blondies gooey?
This a takeoff on the traditional brownie. Instead of chocolate or cocoa powder, this bar cookie has brown sugar and butter which gives you a sweet flavor of butterscotch. Add in some butterscotch chips to step up the flavor. Are blondies supposed to be gooey? Yes, the best blondies will be gooey but not raw in the middle.
Are Blondies better than Brownies?
It’s the best of both worlds! What’s the difference between a brownie and a blondie? Blondies are essentially a vanilla flavoured brownie. They have the same fudgy and chewy texture you love in a brownie, but they don’t contain any chocolate or cocoa and are traditionally made with brown sugar instead of granulated.
What is a Blondie without chocolate?
Without the chocolate, the caramel flavors of butter, brown sugar, and vanilla shine through. Today’s blondie recipe is a classic. Plain, no frills, perfect just the way they are. If you take a look at my recipe files, you’ll see that I’m kind of crazy about blondies.
What do Blondies taste like?
Blondies are a type of dessert bar that is similar to brownies but without the cocoa powder or chocolate. They are typically made with brown sugar, butter, flour, and eggs, which gives them a sweet, caramel-like flavor and a dense, chewy texture. Blondies can also be flavored with a variety of mix-ins, such as nuts, chocolate chips, or dried fruit.