I get this question quite a bit.I usually summarize with “A brownie without the cocoa powder” but they are much more than that and fun to make.
So let’s start with a brownie, a blondies’ closest sibling. A brownie is typically all chocolate and made by either melting a, hopefully, high-quality chocolate into liquid form or using cocoa powder. The resulting textures are either fudgey or cakey respectively. I personally prefer a moist cakey brownie but can definitely appreciate a fudgey brownie as well.
A blondie however usually starts with brown sugar. At Blondery, we use light brown sugar but you can use whatever you want. If you want more of a molasses flavor, I would opt for dark brown sugar.
Some would describe a blondie as butterscotch based. I like the sound of that but I’m afraid most people relate butterscotch to those candies that ladies in church gave out (Or is that just me?). Quaint but too sweet and not the flavor profile I am looking for in a blondie. Although, the definition of butter scotch is melting butter with brown sugar (remind me to share my butterscotch pudding recipe with you all one day, mind-blowing!).
Anyway, if I was to answer technically: a blondie is a butterscotch based, typically square, dense pale-colored cake. At Blondery, that is just the beginning. We then add semi-sweet chocolate chips to the batter and top it off with a salted caramel jam, pink Himalayan sea salt and toasted pecans. Perfectly balanced with sweet and salty.
We have taken it a step further and created a collection of blondies including a vegan blondie and a gluten free blondie that is high in natural protein.
So that’s a blondie! Order yours at www.blondery.com