Cinnamon Sugar Blondie Recipe | Buns In My Oven (2024)

FAQs

Why is my Blondie not cooking in the middle? ›

Over mixing the eggs: If you over mix the eggs, that can incorporate more air into the batter and cause them to sink. Underbaking the bars: Pulling the blondies out of the oven before the center has had time to bake through can also cause them to sink in the middle. Try baking them for a couple extra minutes next time!

Bake for 25-30 minutes, or until the top is golden-brown and shiny (If you like fudgier blondies bake for 25 minutes, for cakier blondies bake for 30 I recommend 25). Place baking pan on a wire cooling rack and let the bars cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).

If you are not measuring your ingredients with a digital kitchen scale, you could accidentally be adding too much flour, causing hard, dry, or cake-like blondies. Learn more about how to measure ingredients for perfect results every time here!

Watch blondies closely because if you bake them too long they will be dry and not as soft. You can insert a toothpick in the center of the pan to check for doneness. If the toothpick comes out clean, they are done. They will also start pulling away from the sides of the pan when they are close to done.

If the middle of your brownies are not cooking while the edges are burning, try lowering the oven temperature and/or extending the baking time. You may also want to cover the pan with aluminum foil to prevent the edges from burning.

Yes, blondies should have a gooey middle and be chewy. Don't overbake them or they will be dry.

If they're not gooey, they were over-baked. Remember that we're letting them cool in the pan completely, so they will continue to cook out of the oven. Remove them from the oven when moist crumbs are still clinging to a toothpick. Why are my blondies cakey?

Blondies are supposed to be fudgy, gooey, and chewy in the middle. However, they shouldn't be falling apart. If your blondies are coming apart in your hands, it's likely for one of three reasons: You didn't aerate the eggs enough.

The blondies baked in the light-colored metal pan were perfectly gooey but set after 28 minutes in the oven. They were also slightly taller and thicker. The blondies baked in the glass pan were definitely gooier, less set, and much less sturdy after 28 minutes in the oven.

Tip: Don't Add Too Much Baking Powder/Soda

These rising agents create a chemical reaction which causes the cake to rise faster and fall flat, making them dense and eggy-tasting. The same could happen if you don't add enough baking powder, as the cake might not rise enough, leading to that eggy taste.

What is a substitute for butter in blondies? ›

If your recipe calls for melted butter, which is common in many quick breads, pancakes, brownies, blondies and some cakes, you can substitute an equal amount of neutral oil like safflower, canola or vegetable. If you want to experiment with flavors, try virgin coconut or olive oil.

If you make brownies or bake often, consider using or purchasing a metal pan to use in place of your Pyrex dish. Metal pans, specifically aluminum, absorb and transfer heat more consistently than glass, making them perfect for delicious, evenly-cooked, moist brownies every time.

The area of a 9x13 pan is 117 square inches. The area of a 8x8 pan on the other hand, is 64 square inches, or close to half that of a 9x13 pan. This means you can scale a recipe down from a 9x13 pan to an 8x8 pan by simply halving the recipe. Conversely, to go from a 8x8 pan to a 9x13 pan, you double the recipe.

If, for example, your recipe calls for an 8-inch cake pan and you only have a 9-inch, relax, no problem. Just increase the oven temp by 25 degrees F and decrease the bake time by a quarter.

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

In the UK, eggs with the Red Lion seal of approval are safe to eat raw or undercooked. So you can slightly undercook blondies and brownies if you prefer a fudgier texture. However, if you don't cook them enough, you just have a tray of uncooked batter.