Before I begin this post, I just want to apologize for the lack of updates in recent weeks. We have been having a stressful time at home and even went through the process of changing schools for my daughter, which consumed heaps of time and energy. Continue reading
Oh no, not another chocolate and peanut butter post! Yes, yes, it is. I’m sorry to my readers who are so sick of hearing me continue on about peanut butter and chocolate! Continue reading
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!?
This has not much to do with cupcakes, but at least it’s still in the baked sweet goods category. This topic is something I haven’t been able to clear up for myself – what is the difference between a blondie and a brownie. I personally had decided that a blondie was somewhere between a cookie and a brownie. Cakespy, however, really breaks it down.
Generally, a blondie is accepted as a type of brownie–but not so much a brownie flavor, more like an identical cousin. An identical, albino cousin. Generally, it uses vanilla or butterscotch base instead of chocolate, and thus has a lighter hue which gives it its name. In our opinion, the finest blondies will have a texture (though not taste) halfway between a cakey and a fudgy brownie: that is to say, delightfully chewy, rich, and dense.
Please read Cakespy’s full post on blondies vs. brownies.