I’ve made blondies once before, Martha Stewart’s hazelnut blondies, and they didn’t turn out very well. I didn’t understand much about blondies at the time; for example, I didn’t realize they were supposed to be gooey in the middle, and therefore I baked the hazelnut blondies until the top was so crunchy it was impossible to cut with a knife!
Since then I have learned more about blondies, or so I thought, so I decided to attempt making them for a second time. I chose to try out a recipe for macadamia nut and chocolate chip blondies from Use Real Butter. As you may know, I’m not a huge fan of crunchy nuts in my cakes, cookies or brownies, but this recipe actually looked too good to pass up.
I baked them for 28 minutes in an 8×8 pan. They looked fine from the outside (except the top was really shiny!?). But the inside was super, super gooey. So I had failed again. I checked the recipe, and I had done everything I was supposed to and added all the right amounts of ingredients, so I’m not sure why I get super, super gooey blondies. The photo of these blondies at Use Real Butter doesn’t appear to be anywhere near as gooey as mine turned out.
I’ve came to the conclusion that perhaps I should have waited until the blondies were absolutely and completely cool before cutting and enjoying – maybe like 8 or so hours! As it was, I did let them cool before cutting, but the chocolate chips were still gooey; the batter in the very middle of the blondies was even gooier than the chocolate chips!
Okay, so all that aside, how do they taste? They taste great! I’d recommend them to anyone, as long as they can bake a proper blondie! :)
In closing, if anyone reading this has baked their share of blondies, what do you think I’m doing wrong!?
That looks so good!
Looks terrific, how can you go wrong with all that goodness. And I too don’t quite understand the goeyness of blondies.
Hi J I tried it and mine was dry on the inside? Is the texture meant to be cakey or biscuit like as mine turned out like biscuits and a bit on the hardish side (but still edible of course). I used normal salted butter, not sure if that makes any difference.
Hi Mel, blondies are supposed to have a texture between a cakey and fudgy brownie. They’re not supposed to be like mine are – super ooey gooey – and they’re not supposed to be dry or hard. All the photos I’ve seen of blondies appear to be a bit gooey inside, like they’re slightly underbaked.
I don’t know if the salted butter made a difference to the texture, but I’d guess probably not? If anything it would have made a difference to the taste. But that’s just a guess!!
I think mine are more of a biscotti/biscuit type a couple of really hard and crunchy on the outside. Definitely no gooey on the inside, just a bit softer. Hmmm will have to try again.
I just made 2 pans of butterscotch blondie this weekend. The pan that I cut the same day was kinda gooey inside also. The pan that I cut the NEXT day was moist, but not gooey inside. So, yeah, maybe letting it rest has something to do with it?
I think they look perfect! I love blondies and even more I love gooey.
Btw, the first time I made blondies the same thing happened to me. I thought I undercooked ‘em, turned out they were near perfect!
I’ll be giving this a try.
~ingrid