White Chocolate Blondies Recipe (2024)

FAQs

What's the difference between blondies and white chocolate brownies? ›

Blondies differ significantly from white chocolate brownies. Unlike the white chocolate brownie or the normal brownie, they contain no chocolate or chocolate flavouring, other than chocolate chips, which may be included. They may also contain coconut, nuts, toffee, or any other chunky candy for added texture.

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.

We want to make sure the blondies cook through completely but remain soft and gooey in the center. Avoid glass or ceramic pans as those materials take longer to heat up and cook. This often leads to the center being undercooked by the time the edges start to dry out.

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.

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.

Why do my blondies taste like cake? If your blondies have a texture like cake, they are overbaked. We always recommend an oven thermometer for temperature monitoring so nothing gets over- or underbaked.

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.

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

To avoid your blondies coming out greasy or oily, be sure to let the melted butter cool a bit before you add it to the blondie batter. Hot butter can cause the batter to separate. To keep your blonde brownies from tasting too chewy or gummy, be careful not to overmix the dough.

Can you put brownies back in the oven if undercooked? ›

Put the brownies back in the 300 degree oven and bake until a cooking thermometer reads 195 degrees, or about 30 more minutes. Finally, you'll cool the brownies for 30 minutes in the pan, then for 10 minutes on a cooling rack before slicing with a pizza cutter (my favorite tip) and serving.

Powdered egg replacer

A DIY option is easy to make and works just as well as store-bought. Mix 1/4 teaspoon baking powder and 1 tablespoon tapioca flour, and add to your batter for better baking.

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.

Adding Liquid: If the batter is too thick, you can add a small amount of liquid, such as milk or water, to thin it out. Add the liquid gradually and mix well until you reach the desired consistency.

Bake for 25-30 minutes, or until the top is golden-brown and shiny (If you like fudgier blondies bake for 25 minutes, for cakier blondies bake for 30 I recommend 25). Place baking pan on a wire cooling rack and let the bars cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).

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.

There are various names these confectionary items go by; they are most commonly known as blondies but they can also be called blonde brownies or butterscotch brownies.

They're called blondies because they lack the brown cocoa powder of brownies. They're blonde with vanilla and brown sugar, not brown.

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.