Cinnamon Sugar Blondie Recipe | Buns In My Oven (2024)

FAQs

How to tell when blondies are done? ›

Baking time: We found that 25 – 28 minutes was perfect for a more soft and gooey center, while 30 to 35 minutes resulted in a more firm center and more golden edges. Visual cues: Blondies are done baking when the middle is slightly jiggly and shiny on top, but the edges look solidified.

Both have chewy textures. However, blondies have a much lighter and softer taste than brownies. The ingredients used in brownies are where the two recipes diverge the most. Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa.

If they turn out cakey, they are over baked - that's all! Bake for a little less time next time. One good tip if you aren't sure is to bake them till they have the wobble, and then once cooled, put them in the fridge for at least an hour to help 'set' them before cutting up! I keep them at room temperature.

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).

Doneness: Determining the right time to take cookies out of the oven is always tricky—even more so for blondies and brownies. An internal temp of 205° F (taken in the middle with an instant-read thermometer) yields a cookie bar that's fully cooked yet still perfectly moist and fudgy every single time.

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.

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.

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.

The first recipe for blondies ever was published in 1896 by Fannie Farmer. She was a pioneer of modern American cookery. Interestingly they were called “brownies” when the recipe first came out but it contained vanilla and molasses instead of cocoa. which gave the blondies their golden color.

For every teaspoon of baking powder, you'll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar. If you don't have any cream of tartar, you can also substitute one teaspoon of baking powder with a mixture of ¼ tsp of baking soda plus ½ tsp of either vinegar or lemon juice.

How do you keep blondies moist? ›

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

Over mixing the eggs: If you over mix the eggs, that can incorporate more air into the batter and cause them to sink.

It can be difficult to resist a warm, gooey brownie straight from the oven, but letting the brownies cool for at least an hour before cutting them helps the brownies set in the middle, especially if you're following a recipe for fudgy brownies.

Our brownies and blondies stay fresh at room temperature for 2 weeks after receiving them, though they will last longer at cooler temperatures. To enjoy for a while longer, and for best taste, place in the refrigerator upon receiving them and eat within 30 days, or place in the freezer for up to 3 months.

Yes. But seal them as airtight as possible so they don't dry out in the refrigerator. Yes, it certainly is OK. Just make sure you wrap them in plastic, or put them in a sealed container first.

Since you're using eggs, as long as an internal temperature reaches a minimum of 160 degrees Farenheit, you will be safe. From there, you can continue cooking until they reach whatever stage you prefer.

If the toothpick is totally clean, the brownies may already be over-baked. For cakey brownies, you're looking for a toothpick that is clean or has just a few crumbs attached.

For cake-like brownies, take them out of the oven when they just begin to pull away from the sides of the pan, or when a toothpick inserted in the center comes out clean. For fudgy brownies, bake within the time range stated in the recipe. For very moist brownies, take them out toward the minimum baking time.

Insert a toothpick to see if just a few crumbs stick.

If the toothpick comes out completely wet and coated with batter, you know the brownies are underdone and need more time.