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

FAQs

How do you know when blondies are done baking? ›

Visual cues: Blondies are done baking when the middle is slightly jiggly and shiny on top, but the edges look solidified.

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.

Tips. If your blondies are like cake when you take them out, it simply means they have been over baked – try less time or a lower temperature next time. If they are too soft, it just means they needed longer! Baking is about experimenting.

A good blondie should be chewy, gooey in the middle and firm around the edges. If you want to add an additional egg yolk to this recipe to make the blondies super gooey, you can! Just to clarify, that would be 1 whole egg plus 2 egg yolks. Try it if you like gooey blondies!

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.

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.

Brown & Granulated Sugar: I love to use a mix of sugars in these blondies. The brown sugar adds flavor, moisture, and makes these bars chewier. Flour: When measuring your flour, make sure to use the spoon and level method. This will ensure that they end up dense like a blondie should be and not too cakey.

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!

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 much wobble should a blondie have? ›

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.

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.

The Bottom Line

If you make brownies or bake often, consider using or purchasing a metal pan to use in place of your Pyrex dish. Metal pans, specifically aluminum, absorb and transfer heat more consistently than glass, making them perfect for delicious, evenly-cooked, moist brownies every time.

Usually if I have a recipe that calls for an 8x8 pan and I want/have to use a 9x13 pan (like if I'm sending it to work with my husband and need more than 8x8 worth of brownies) I just double the recipe. Ditto if the recipe calls for a 9x13 pan and I want to use an 8x8; I just half it.

For a rectangle, simply take the measurements of the long side and the short side of a rectangular one and multiply them, i.e. 9x13=117 square inches. From this you can see that you can substitute two 8” pans for the 9”x13” one as 2x64 = 128 square inches which is close enough.

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.

TESTING WITH A TOOTHPICK. This is likely a technique you are familiar with if you have enjoyed baking other things like cakes and cupcakes. Inserting a toothpick into the center of a baked good is a tried and true method to test for doneness. If the toothpick comes out clean, your bread is likely fully baked.

for brownies. if the toothpick is completely wet. it's still raw inside. wet crumbs on the toothpick are perfect.