Fluffernutter Chocolate Chip Blondies Recipe (2024)

FAQs

Are blondies meant to be gooey in the middle? ›

This depends on the desired texture. For a chewy, gooey-centered blondie, look for golden edges and a just-set center. It shouldn't jiggle but it may look a bit underdone and feel soft when you press it. That's perfect as the blondie will continue to cook in the pan after you take them out of the oven.

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.

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.

Don't Overbake Blondies!

These blondies are meant to be a little gooey and soft. You can remove them from the oven just before they look like they're completely done because the residual heat of the oven and the pan will continue to cook them. Also, be sure your oven is actually at the temperature it says it is.

Keep your baked blondies in an airtight container at room temperature for 2 to 3 days. Or store them in the fridge for 2 weeks. You can also freeze blondies for up to 3 months! I like wrapping them individually so I can take one or two out of the freezer.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

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. It's understood that much like the brownie, the blondies originated in the USA.

Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin – the blondies will sink in the middle as they cool, just like brownies.

The first recipe for blondies was published in 1896 by Fannie Farmer, a pioneer of modern American cookery. Notably, they were called brownies when the recipe was first published. However, her recipe contained vanilla and molasses instead of cocoa, which gave the blondies their golden color.

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.

Why do my blondies taste like cake? ›

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 you'll have an extra egg white leftover when making this recipe.

Once they're out of the oven, allow them to cool in the pan on a wire rack. This helps them set properly and prevents the center from sinking.

William Sonoma Traditionaltouch Square Cake Pan

If that's important to you, this is the pan to get. Made from heavy gauge aluminized steel that baked evenly and consistently, the Williams Sonoma pan's cakes and blondies had crisp 90-degree corners. Every square and slice was picture-perfect.

If you don't like gooey, give cookie bars a try instead! Do blondies harden as they cool? Blondies get a little firmer as they cool, they shouldn't necessarily harden. If blondies are hard after they cool, they were likely overbaked.

It turns out that sunflowers (including the seeds) contain chlorophyll, which reacts with the baking powder/soda in a recipe, and turns the baked product green once cooled. In order to eliminate the green tint, you can add a splash of lemon juice to the wet ingredients, and reduce the leavening in the recipe by half.

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.

To avoid overcooking, remember that brownies will firm up A LOT once taken out of the oven; the brownie should still be wobbly in the middle when you take it out of the oven (there is a lot of butter and chocolate in the mix, both of which are basically liquid when hot, but firm when at room temperature).

The main problem with undercooked brownies is the egg. Raw, unpasteurized eggs can carry salmonella which will give you horrible food poisoning. Therefore, you shouldn't eat seriously undercooked or raw brownies made with unpasteurized eggs.

Over mixing the eggs: If you over mix the eggs, that can incorporate more air into the batter and cause them to sink. Underbaking the bars: Pulling the blondies out of the oven before the center has had time to bake through can also cause them to sink in the middle. Try baking them for a couple extra minutes next time!