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ewippich Sep 24, 2013 07:26 AM

Hello, I have never made blondies before and my daughter has requested them for her bday. As I research them and different recipes I find they are all pretty similiar except that some us b powder some use b powder and b soda and some don't use either. What I would like to know is what the difference is , what does adding/ keeping the b powder in / out do to the blondie.

  1. cookie monster Sep 24, 2013 08:40 AM

    My favorite blondie recipe is Mark Bittman's, which uses neither. I like the dense, caramelly, chewy texture (underbaking them is good).

    3 Replies
    1. re: cookie monster
      magiesmom Sep 24, 2013 10:59 AM

      Me also

      1. re: cookie monster
        stak Sep 24, 2013 11:01 AM

        I agree. I like Smitten Kitchen blondies, which are apparently adapted from Bittman. No leavener. Like brownies, I guess, meant to be dense & chewy, not airy.

        1. re: stak
          hotoynoodle Sep 25, 2013 07:17 AM

          +4 on sk blondies and they take well to all kinds of add-ins.

      2. m
        momoftwo Sep 24, 2013 09:23 AM

        I love Ina Garten's recipe, so easy and decadently delicious

        1. s
          sandylc Sep 24, 2013 11:37 AM

          I do the recipe from this CI book:


          I am amazed that it is so cheap at B&N; I guess that's what happens when you publish such a large number of books so quickly..

          Anyway, it does use baking powder. They say in the intro to their recipe that their ingredients/method produces a dense, chewy blondie that isn't too gooey or raw-tasting.

          Here is a link to the recipe:


          1. MidwesternerTT Sep 25, 2013 07:11 AM

            My blonde brownie recipe, from my grandmother, uses both and is still a sturdy bar cookie. This page from The Cooks Thesaurus has great explanations about baking soda and baking powder, which are both leavens that help make the baked item less dense/gooey.


            1. chowser Sep 25, 2013 09:43 AM

              The difference is the ones w/out any leavener (baking soda or powder) will be denser. Baking soda requires an acid to work and baking powder is baking soda w/ an acid. Baking soda responds when added to liquid so you need to bake it right away. Baking powder reacts first to the liquid but then also causes the batter to rise in the oven so it will be a taller/fluffier product than baking soda. Baking soda also darkens the product some.

              no baking soda/powder: dense but not as dark
              baking soda: slightly more rise than former, darker
              baking powder: tallest of the three, darker than 1, lighter than 2

              All that depends on quantity of each.

              1. w
                willownt Sep 25, 2013 03:33 PM

                I was under the impression that blondie recipes tend to call for baking soda and brown sugar, which is more acidic than white sugar. I think if you don't use either you'll get a very dense bar, like a regular chocolate brownie, which normally has no leavener.

                1 Reply
                1. re: willownt
                  sandylc Sep 25, 2013 06:40 PM

                  Two points to make here:

                  1. I have a half dozen recipes for brownies in my file; 3 of them have a chemical leavener, and 3 don't. I don't think "normally has no leavener" is quite right.

                  2. Eggs are leaveners, and most, if not all, brownies have eggs (yes, excepting those recipes designed for special diets).

                2. k
                  kitchengardengal Sep 25, 2013 08:15 PM

                  While everyone else discusses the merits of leaveners (or not), I just want to tell of my latest blondie discovery.

                  I made a GF blondie several times lately for a friend, from GlutenfreeBetty's blog. It's saltier than the usual Blondie recipes, and totally delicious! Like salted caramel - and addictive. Next time I make regular blondies, I'm going to up the salt!

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