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

FAQs

How do you know when blondies are done baking? ›

In the case of brownies and blondies, most of the time you want to intentionally under-bake them to achieve that ideal moist, fudgy texture. The key is not under-baking them too much or too little. The toothpick test should produce a few errant crumbs stuck to the tester but not a smooth smear of batter.

If you add too much flour, you may end up with dry, dense, or even crumbly blondies. Chocolate chips or mix-ins of your choice – Your imagination is the limit here! I used semi-sweet chocolate chips, but you can use whatever you like that's a similar size and shape.

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.

Yes, blondies should have a gooey middle and be chewy. Don't overbake them or they will be dry.

After 9 minutes use a toothpick to check for doneness. When a toothpick poked into the center of the blondies comes out clean, remove from the oven and allow to cool for 15 minutes before removing from the pan.

Over-baking the blondies can make them cakey, unfortunately. To prevent over-baking, insert a toothpick in the very center of the blondies. If it comes out with moist crumbs clinging to it, remove the blondies from the oven. If no crumbs cling to the toothpick, your blondies have been baked too long.

How can I tell when blondies are done baking? 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.

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.

It turns out that sunflowers (including the seeds) contain chlorophyll, which reacts with the baking powder/soda in a recipe, and turns the baked product green once cooled. In order to eliminate the green tint, you can add a splash of lemon juice to the wet ingredients, and reduce the leavening in the recipe by half.

Why do my blondies taste eggy? ›

There's a lot of reasons this can happen. If you're using melted butter/browned butter a possibility is that you didn't let it cool long enough and you accidentally cooked the eggs which means your cookies would have scrambled eggs in them. You may also not have mixed the eggs in enough or used too large of eggs.

1 – Your ratio of ingredients is incorrect

When it comes to baking, balancing your ingredients is key. If you have too much liquid or too much fat in your cake batter, this can result in a cake with a weak structure which can cause it to sink in the middle.

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.

The area of a 9x13 pan is 117 square inches. The area of a 8x8 pan on the other hand, is 64 square inches, or close to half that of a 9x13 pan. This means you can scale a recipe down from a 9x13 pan to an 8x8 pan by simply halving the recipe. Conversely, to go from a 8x8 pan to a 9x13 pan, you double the recipe.

If, for example, your recipe calls for an 8-inch cake pan and you only have a 9-inch, relax, no problem. Just increase the oven temp by 25 degrees F and decrease the bake time by a quarter.

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.

For the vast majority of baked goods, we want a toothpick inserted in the center to come out clean, indicating that the crumb is fully set and no excess moisture remains. This ensures that the item will slice neatly and hold together when cool.

You do not want the brownies to be raw in the centre when you remove them from the oven, but they should be slightly undercooked. If you insert a cake tester into the centre of the brownies pan it should come out with some damp crumbs attached.

Brownie doneness indicator #2: Appearance

The brownie's top should have a dry-looking sheen. At the edge of the pan, the brownies should be slightly puffed, and in the middle of the pan, the brownies should be set, and not wobbly.