HOME > Chowhound > Home Cooking >

Discussion

The difference egg yolks make (in blondies)

Just made some "light" blondies that called for 2 egg whites. Don't care for them and am wondering what difference putting the yolks in might have made. These have almost too many chocolate chips but the batter/binding is odd-tasting, hard and crunchy on the edges and very soft in the center.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Egg yolk would have contributed to moisture and tenderness. However, the softness of the centers is probably due to the time and temperature of the baking.

    5 Replies
    1. re: greygarious

      Egg yolks will add some structure and chewiness.

      Also sounds like you baked at too high a temp for too short a time. Reducing temp by 25 degrees or so and baking for several extra minutes could rectify the softness in the center.

      ETA: Was responding to OP, not greygarious, sorry!

      1. re: nothingswrong

        I think the time and temp was 350 for 20-25 minutes. My oven was running high (I had baked a cake and then left it on for these), so I put it down to 325.

        I also used an OLD jelly roll pan that wasn't nice and insulated like my other stuff.

        My husband likes them all right, but there's something about the taste I don't like. Just feels like something's missing. Here are the ingredients:

        2.25 c AP flour
        2.5 t baking powder
        .5 t salt
        1.75 c. packed br. sugar
        6 T marg softened (I used butter)
        2 egg whites
        1.5 t vanilla
        1/3 c water
        12 oz choc chips

        1. re: NotSoHot

          Maybe it's the low fat content. Not much butter-to-flour; far less than you'd get with your average chocolate chip cookie. Add to that the water and lack of fat from the yolks, and I could see the blondies seeming like they were lacking "something."

          1. re: NotSoHot

            water does a bad job replacing fat and there is a lot of flour for a small amount of butter. yolks also have fat.

            i generally bake blondies or brownies in an 8x8 or (double-batch) 9x13 dish, making them thicker than what you would get in a jellyroll pan, so less opportunity to bake dry. i use a 325 oven too.

            i'm not a fan of trying to make "healthy desserts". the smittenkitchen blondies are outstanding and foolproof.

            eta: just looked up egg yolks on nutritiondata.com. if you had used whole eggs the 2 yolks would have added only 9 grams of fat, so 81 calories, to that entire recipe.

            1. re: NotSoHot

              I doubt that it's the egg whites. Salt & vanilla & brown sugar are all scant, baking powder is double, compared with my recipe, which bakes 30 minutes in a 9 x 13 pan.

              2 cup flour
              1 tsp. baking powder
              ¼ tsp. soda
              1 tsp. salt
              2 cups firmly packed brown sugar
              2/3 cup melted shortening
              2 tsp. vanilla
              2 slightly beaten eggs
              1 cup chocolate chips
              ½ cup nuts

        2. If you are looking for a lower fat/calorie dessert one of the best i've had are those black bean brownies-seriously. Really moist, chewy, and easy. There are a ton of recipes if you google it.

          2 Replies
          1. re: Ttrockwood

            they are amazing! I don't know if they are low fat/cal. The recipes I've tried seem to have the same amount of things in them as regular brownies but just added black bean would them a lot higher protein content and a bit of fibre. All I know if they make for a killer brownie. Esp w/strawberry or mint icing.

            Sounds like maybe the yolks kept the sugar from incorporating in so it just went to the outside a bit.. and/or a bit of a temp thing..to hot to short or to low to long..

            1. re: daislander

              This recipe is delicious for black bean brownies.

              http://www.skinnytaste.com/2014/02/am...

              NOTE: They are not exactly like a traditional brownie but still pretty good!

          2. Thanks for the tips everyone. I will toss this recipe and make real blondies next time.

            1 Reply
            1. Well this is funny: I made both a chocolate cake and those "Sensibly delicious" blondies to give to some friends for a big celebration they were having--and I felt rather guilty about the blondies. Just got an email from one of the recipients who said "those blondies were amazing--I ate three!" and he wants the recipe. I'll give him my original because I don't intend to make them ever again.