why is my blondie dry

Loaded with two kinds of chocolate and lots of nuts and coconut, these ultra-chewy classic blondies truly are the ultimate! You won’t believe how easy they are to make.

Okay it is confession time: Anyone who knows me, knows that I am a complete and total brownie-gal, right? My archives pretty much say so. Before today, I never wasted a minute thinking about those bars-that-are-kinda-like-brownies-but-are-missing-like-half-of-the-chocolate business.

I mean, what is THAT even about?! Chocolate is chocolate and we might as well have a ton of it in ALL things sweet, amiright?!

Until….one day I had one of those I-just-need-a-little-bit-of-chocolate-to-get-me-through-the-afternoon cravings and after seeing Alice’s killer recipe, I ended up crossing over to the dark side.

You might say that blondies and I cannot even be parted now. Those blonde beauties are pretty much my new BFIMBF. (best friend in my belly FOREVER)

To be completely honest, I think I’m a little TOO obsessed over here….I mean, these little guys have been happening on kind of a two-to-three-times-a-week-basis. I think my family loves me because of this. They told me so.

Sometimes I stop and think that maybe sometime I should take a break from all the sweets….

Why are they so amazing? I’m still trying to figure that out. I mean, these blondies are seriously SO easy to make, and yet….they are loaded with so.much.amazing-ness.

Shredded coconut? Check. (one of my personal fav parts, but if you don’t like coconut, feel free to skip it)

Browned butter? YES! It’s truly the secret to these blondies fantastic deep-nutty flavor and killer texture. Whatever you do, do NOT skip this step, friends!

Speaking of texture, uh, just kill me now. These are seriously the softest, sink-your-teeth-into-kinda-chewy bars I’ve had to date. We ain’t got no use for dry blondies around here! Give me chewy or give me death. ♥

A word of caution when you’re baking your blondies: It is very easy to accidentally overbake these, and that will result in a dry, crumbly texture that we do NOT want. Mine take exactly 20 minutes at 350F but I would definitely start checking them around the 18-minute mark. The edges should just start to be turning golden, and the middle will still seem very soft and underdone and that is when you should pull ’em out. This is A-OK and exactly whatcha’ want.

Cooling them is seriously the longest part in this whole process, but do wait at least a few minutes before cutting these beauties into bars. Then do not waste ANY time in pouring yourself that glass of milk and grabbing about 10 of these blondie wonders.

Soft. Chewy. Loaded with all the fun stuff. You could say I am obsessed. And crying a river over all the wasted years of my life that were blondie-less.

If you add too much flour, you may end up with dry, dense, or even crumbly blondies.
why is my blondie dry

Shredded coconut? Check. (one of my personal fav parts, but if you don’t like coconut, feel free to skip it)

Okay it is confession time: Anyone who knows me, knows that I am a complete and total brownie-gal, right? My archives pretty much say so. Before today, I never wasted a minute thinking about those bars-that-are-kinda-like-brownies-but-are-missing-like-half-of-the-chocolate business.

Until….one day I had one of those I-just-need-a-little-bit-of-chocolate-to-get-me-through-the-afternoon cravings and after seeing Alice’s killer recipe, I ended up crossing over to the dark side.

Why are they so amazing? I’m still trying to figure that out. I mean, these blondies are seriously SO easy to make, and yet….they are loaded with so.much.amazing-ness.

Loaded with two kinds of chocolate and lots of nuts and coconut, these ultra-chewy classic blondies truly are the ultimate! You won’t believe how easy they are to make.

If you need more guidance, check out her video on brownies on Serious Eats, so you know exactly what to look for when whipping the eggs and the sugar. And yes, that’s a brownie video, not a blondie video. Under-aeration can be the culprit for seemingly under-baked brownies, too, but it seems to be a more frequent issue with blondies—Parks explains that blondies “may take longer to whip due to the ratio of brown sugar.”

We’ve seen many, many blondies in our Baking Club, and while there have been a number of successful batches, we’ve also seen quite a few failures serious disappointments. Here is a small selection of our members’ gripes:

She explains that under-aeration can lead to the seemingly undercooked results, because “if there’s not enough air incorporated into the unleavened batter, it won’t puff or rise, and the result will be a dense lump no matter how long it bakes.” And adds, “Under-aeration is especially common with hand mixers, but can happen due to using time over visual cues with any mixer due to wattage differences. The egg-sugar mixture MUST go from dense, runny, and dark to light, thick, and pale for it to work.” The mixture should end up “SUPER thick and fluffy, but not stiff,” as shown in her visual comparison, below.

If this hits home for you, too, don’t give up on blondies! Stella Parks has a surprisingly simple solution: Air.

Yes, air. Or, lack thereof, rather. Parks swooped in to save the day (and future batches of blondies), acknowledging that while glass pans can make a big difference (requiring up to double the baking time), the biggest issue is usually under-aeration. In order words, we haven’t been whipping the blondie batter long enough.

Blondie Recipe

FAQ

Why won t my blondies cook?

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.

Are blondies meant to be gooey in the middle?

I always bake my blondies for exactly 25 minutes, until there is an ever so slight wobble in the middle of the tin. There is no point in doing the skewer test, as you want them to be a little be gooey when they are still warm!

Why did my blondies fall apart?

However, they shouldn’t be falling apart. If your blondies are coming apart in your hands, it’s likely for one of three reasons: You didn’t aerate the eggs enough. The leading cause of raw, sunken blondies is not whipping enough air into the batter.

Why did my Blondies turn out dry?

There could be several reasons why your blondies turned out dry. Here are a few possible explanations: Overbaking: Blondies are dense and moist by nature, so if they are baked for too long, they can become dry and crumbly. Make sure to follow the recipe’s baking time and temperature, and use a toothpick or cake tester to check for doneness.

Why is my skin dry and dull in certain spots?

Your skin naturally sheds dead cells on a regular basis to make way for new cells. But sometimes the dead cells don’t shed as they should. Instead, they build up the surface of your skin. This can result in skin that’s dry, dull, flakey, and patchy.

Why are my Blondies soggy?

Underbaking: If your blondies are underbaked, they may be too soft and wet in the center. Make sure to follow the recipe instructions and test for doneness using a toothpick or cake tester. Too much liquid ingredients If you add too much liquid or wet ingredients, such as extra butter or eggs, your blondies may end up too moist and soggy.

Why are my Blondies crumbly?

Overbaking: Blondies are dense and moist by nature, so if they are baked for too long, they can become dry and crumbly. Make sure to follow the recipe’s baking time and temperature, and use a toothpick or cake tester to check for doneness. Too much flour: Adding too much flour to your blondie batter can cause them to be dry and crumbly.

Leave a Comment