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

FAQs

How do you know when blondies are done baking? ›

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.

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.

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.

You'll know this blondie recipe is done baking from visual cues. Watch for the bars to start to pull away from the sides of the tin slightly and look for a glossy, dry top. These are the best indicators they're ready. Toothpicks can lie as they'll likely be quite gooey in the centre when you take them out.

If your blondies are still a little gooey for your liking after they've cooled, let them sit on a cooling rack overnight, lightly covered with plastic wrap. This period of time will help them solidify even more. Also, be sure your oven is actually at the temperature it says it is.

While I think you can still get a good result in a glass pan, your blondies may tend to bake more quickly around the edges and remain soft in the middle. Baking in a metal pan is preferable for a more even bake!

So if your blondies are very wet, then they're most likely undercooked. In the UK, eggs with the Red Lion seal of approval are safe to eat raw or undercooked. So you can slightly undercook blondies and brownies if you prefer a fudgier texture.

Do not over-bake the brownies. This recipe shouldn't take longer than 26 minutes to bake so make sure you check on them at 23 minutes. If over-baked, the blondie portion will be dry and crumbly instead of soft and tender.

Check with a thermometer

One other way to see if your cake is cooked is to use a thermometer to check the internal temperature of your cake. For most cakes, the centre should be around 98°C/210°F.

Just one month after Amanda shared her dessert creation, she posted a recipe for a cookie-brownie hybrid similar to Amanda's and wrote, “They're called slu*tty Brownies because they're oh so easy, and more than a little bit filthy.” Her post ended with the introduction of “#slu*ttybrownie.” A mashup of already beloved ...

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.

At about mid-century, molasses brownies became known as blonde brownies. Soon after, the name shortened to blondies, giving the confection its own identity outside the brownie's shadow. The only question is whether they really do have more fun.

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.

What Is a Blondie? Whereas brownies depend on chocolate for their flavor, for blondies it's all about the brown sugar. This gives the blondies their distinctive molasses flavor. Since brown sugar is the critical flavor here, I suggest using dark brown sugar.

Originally billed as Angel and the Snake for two shows in August 1974, they had renamed themselves Blondie by October 1974, while Ivan Kral joined the band on guitar. The new name derived from comments made by truck drivers who catcalled "Hey, Blondie" to Harry as they drove past.

To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.

The trick is to make sure the edges are visibly browned and rigid, so it feels hard to the touch. To avoid under-baking to the point of rawness, ensure the center has lost its sheen and taken on a golden color, but unlike the edge, it will feel soft to touch.

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.