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

FAQs

How do you know when blondies are cooked? ›

Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine.

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.

Both have chewy textures. However, blondies have a much lighter and softer taste than brownies. The ingredients used in brownies are where the two recipes diverge the most. Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa.

If they turn out cakey, they are over baked - that's all! Bake for a little less time next time. One good tip if you aren't sure is to bake them till they have the wobble, and then once cooled, put them in the fridge for at least an hour to help 'set' them before cutting up! I keep them at room temperature.

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.

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. However, if you don't cook them enough, you just have a tray of uncooked batter.

The pan is too small. There's too much liquid. Opening the oven or moving pans during baking. Oven temperature is too low, or cake isn't baked long enough.

Put them back in the oven: If your brownies are undercooked in the middle, you can put them back in the oven at a lower temperature (around 350 degrees Fahrenheit) and continue baking them until they are cooked through.

This depends on the desired texture. For a chewy, gooey-centered blondie, look for golden edges and a just-set center. It shouldn't jiggle but it may look a bit underdone and feel soft when you press it. That's perfect as the blondie will continue to cook in the pan after you take them out of the oven.

What did blondies used to be called? ›

History. The first recipe for blondies ever was published in 1896 by Fannie Farmer. She was a pioneer of modern American cookery. Interestingly they were called “brownies” when the recipe first came out but it contained vanilla and molasses instead of cocoa. which gave the blondies their golden color.

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.

For every teaspoon of baking powder, you'll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar. If you don't have any cream of tartar, you can also substitute one teaspoon of baking powder with a mixture of ¼ tsp of baking soda plus ½ tsp of either vinegar or lemon juice.

Granulated sugar - simple fine white granulated sugar keeps these brownies moist. If you reduce the sugar they will not be as fudgy.

Remember that baking soda is stronger than baking powder, so you'll want to use a quarter of the amount of baking soda as powder. So if the recipe calls for 1 tsp. baking powder, use ¼ tsp. baking soda.

It's useful to know that the internal temperature of a regular cake should read 210°F for moist-but-not-fudgy fluffiness. So fudgy, gooey brownies will be done at around 165°F while cakey brownies will be done at around 210°F. The higher the temperature, the more cakey your brownies will be.

Insert a toothpick to see if just a few crumbs stick.

If the toothpick comes out completely wet and coated with batter, you know the brownies are underdone and need more time.

The first check is a visible check of the brownie tray. You will want to see cooked edges around the tray and a slight shrinking away from the side of the pan. Importantly you should see shiny cracks in the crispy top of the brownie.