BEST Toffee Blondies Recipe - Crazy for Crust (2024)

FAQs

Why are my blondies not gooey? ›

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?

Caramelized, dense and chewy butterscotch brownie stuffed with milk and semisweet chocolate chunks and scattered with crunchy, buttery toffee.

You underbaked your blondies.

You want to make sure you're following the baking time in the recipe directions exactly and start checking them about 2 minutes before the time indicated. (See below for tips on how to know they're done.) If you followed the directions correctly, your oven may be running too hot or cold.

If your blondies are raw in the middle, it's important to consider the baking temperature and the type of pan you're using. We recommend using an 8×8-inch metal square pan (ours is from USA Pans), as it provides consistent heat distribution and baking results.

While your brownie may taste just as good, a dull-topped brownie is never as inviting as a shiny one. The paper-thin crinkly crust can only form if the sugar in the brownies has fully dissolved and broken down. The best way to achieve this is by making sure you thoroughly beat the sugar and the eggs.

Brownies and Blondies

The key is not under-baking them too much or too little. The toothpick test should produce a few errant crumbs stuck to the tester but not a smooth smear of batter.

Is toffee the same as taffy? Taffy is in no way, shape, or form toffee. Taffy describes chewy fruit candies, whereas toffee is closer to caramel.

Toffee vs Caramel

The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.

The main difference is the texture, which is determined by two things: the size of the sugar crystals in the candy, and the concentration of the sugar. Toffee is smooth with no sugar crystals, whereas fudge has tiny crystals that give it that texture.

Why do my blondies taste like cake? ›

Tips. If your blondies are like cake when you take them out, it simply means they have been over baked – try less time or a lower temperature next time.

Granulated sugar - simple fine white granulated sugar keeps these brownies moist. If you reduce the sugar they will not be as fudgy.

So if your blondies are very wet, then they're most likely undercooked. 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.

To avoid your blondies coming out greasy or oily, be sure to let the melted butter cool a bit before you add it to the blondie batter. Hot butter can cause the batter to separate. To keep your blonde brownies from tasting too chewy or gummy, be careful not to overmix the dough.

Both have chewy textures. However, blondies have a much lighter and softer taste than brownies. The ingredients used in brownies are where the two recipes diverge the most. Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa.

Unfortunately if the brownies have turned spongy then they have been overbaked. For fan ovens it is usual to turn the oven temperature down by 20C (50F) but fan ovens can still cook slightly more quickly than regular ones even at lower temperatures so the cooking time can be shorter.