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.
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.
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..
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!
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
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.
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