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Blondies

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.

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  1. 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

        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

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

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

        1. I do the recipe from this CI book:

          http://www.barnesandnoble.com/listing...

          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:

          http://erincooks.com/cooks-illustrate...

          1. 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.

            http://www.foodsubs.com/Leaven.html

            1. 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.

              Generally:
              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.