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.
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:
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.