Today’s Spotlight is on Blonde Brownies.

A blonde brownie, also known as a blondie, is a dessert bar that resembles a brownie but doesn’t contain cocoa powder, but substitutes vanilla in place of cocoa, and contains brown sugar. Blondies are made with: Brown sugar, Eggs, Vanilla extract, Flour, Butter. Blondies are similar to brownies in that they are thick, dense, fudge-like, and chewy. They also have a crinkly top. However, blondies have a richer vanilla and brown sugar flavor.

Blondies are made without cocoa powder, which is the main difference between them and brownies. Brownies usually include white sugar instead of brown sugar.

 

History

Blondies originated in the USA. Blondies were invented in Upper Sandusky, Ohio.  The first known recipe for brownies was published in 1896 by Fannie Farmer. However, her recipe didn’t include chocolate. The original brownie was a “dense, fudgy, butterscotch-flavored bar”.

Molasses was used to give the original brownie recipes their color. In the mid-1900s, these molasses brownies became known as “blonde brownies” because of their light appearance. Over time, the name shortened to “blondies”.

Blondies were made popular in Hawaii by Kamehameha Schools. They are also known as: Butterscotch brownies, Haole brownies. Recipes for blonde brownies can be found in recipe books dating back into the 1940s and maybe even earlier.

The original brownie recipes in the late 19th century used molasses to give them their color. In the mid-1900s, these brownies became known as “blonde brownies” because of their light appearance. Over time, the name shortened to “blondies”.

Blondies are also known as: Butterscotch brownies, Haole brownies.

 

Here are some facts about blondies:

• Blondies are baked in the same way as regular brownies.
• The original recipe for brownies was published in 1896 by Fannie Farmer. However, her recipe didn’t include chocolate.
• The original brownie was a “dense, fudgy, butterscotch-flavored bar”.
• Blondies are often made with coconut, nuts, toffee, or other chunky candy for added texture.

 

Here is a Blonde Brownie Recipe for you to try:

Ingredient:

• 8oz (1 Cup) Unsalted Butter
• 150 grams (¾ Cup) Light Brown Sugar
• 100 grams (½ Cup) Granulated Sugar
• 2 Teaspoons Pure Vanilla Extract
• 1 Large Egg + 1 Large Egg Yolk, at room temperature
• 250 grams (2 Cups) All-Purpose Flour/ Plain Flour
• ½ Teaspoon Baking Powder
• ¼ Teaspoon Salt
• 1 Teaspoon Cornstarch/ Corn flour

 

Instructions:

1. Preheat oven to 350F/180C and line an 8-inch square or 9-inch square baking pan with aluminum foil or parchment paper. If using foil, make sure to spray with non-stick spray then set the pan aside.
2. In a light-colored medium-sized pot over low-medium heat add the butter and cook to “brown the butter” This process will take anywhere from 5-15 minutes depending on the size of your post, be careful not to burn it as the butter turns from brown to burnt very quickly. Check out this post for an in-depth look at browning butter. You will start to smell a nutty aroma and the butter will become a golden-brown color. Turn off and pour into a heatproof bowl to cool for 5 minutes.
3. Add the sugars to the butter and mix to combine. Next add the egg, egg yolk, and vanilla whisk together for a minute or two if you want the color of the batter to lighten. Add flour, baking powder, salt, and cornstarch, and gently mix until no flour streaks remain. Pour into the prepared pan.
4. Bake for 19-22 minutes or until a toothpick inserted comes out clean, you do not want to overbake. Let cool on a wire rack for 20 minutes before gently removing from the pan and slicing into bars. Store leftovers in an airtight container.

 

Here are some reasons why blondies might be undercooked:

• Under-aeration: If the batter isn’t aerated enough, it won’t rise and will be dense.
• Hot oven: The outside of the blondies may brown before the inside is done.
• Metal pan: The center may be undercooked by the time the edges dry out.
• Over-baking: Blondies that look like cake have been over-baked.

You can test for doneness with a toothpick or a probe thermometer. A toothpick should come out with some moist crumbs attached. A probe thermometer should read 200-205°F.

You can try these tips to avoid undercooked blondies:

• Check the oven temperature with an oven thermometer.
• Bake for less time or at a lower temperature.

 

Consumption

• Americans eat about 4 billion brownies a year.
• Blondies are denser and chewier than cakes.
• Blondies have a lighter and softer taste than brownies.
• Blondies are made without cocoa powder and have a rich vanilla flavor.
• Chocolate is a source of antioxidants and has been found to help lower blood pressure and increase good cholesterol levels.

A serving of 3.5 oz (99g) of blondie cookies contains 370 calories and 15g of total fat.

A serving of chocolate chip blondies contains:

• 13g of total fat
• 5g of saturated fat
• 0mg of cholesterol
• 160mg of sodium
• 170mg of potassium
• 18g of total carbohydrates
• 8g of dietary fiber
• 5g of protein

 

Celebrating Blonde Brownies

National Blonde Brownie Day is celebrated on January 22. Let us know in the comments who makes your favorite blonde brownie.