Blondie (confection)
 | This article needs additional citations for verification. (January 2017) |
 Toffee blondies | |
| Alternative names | Blond[e] brownie, blondie bar |
|---|---|
| Type | bar |
| Place of origin | United States |
| Main ingredients | Flour, cane sugar, butter, eggs, baking powder, vanilla |
A blondie (also known as a blonde brownie) is a variety of dessert bar. It resembles a chocolate brownie, but substitutes vanilla in place of cocoa,[1] and contains brown sugar. Blondies also contain flour, butter, eggs, and baking powder and may also contain walnuts or pecans, white or dark chocolate chips, butterscotch chips, or other flavored chips.[1]
Blondies differ significantly from white chocolate brownies. Unlike the white chocolate brownie or the normal brownie, they contain no chocolate or chocolate flavouring, other than chocolate chips, which may be included. They may also contain coconut, nuts, toffee, or any other chunky candy for added texture. Blondies are not usually frosted; the brown sugar tends to be sweet enough. A variation is the Congo bar, which contains chocolate chips with either walnuts or coconut.
They are baked in a pan in an oven in a manner similar to that of the baking of traditional brownies, then they are cut into rectangular shapes for serving. Blondies are sometimes served in sundaes, often topped with caramel sauce.
History[]
Blondies existed for at least ten years before chocolate brownies; "dense, fudgy, butterscotch-flavoured bar[s]" existed in the late 19th century, and chocolate brownies were not developed until 1905.[2]
Notes[]
- ^ a b Process for making brownies containing cellulosic fiber 1988.
- ^ Cloake, Felicity (24 June 2015). "How to make the perfect blondies". theguardian.com. The Guardian. Retrieved 2 September 2019.
References[]
- A US patent 4774099 A, Robert D. Feeney; Robert L. Prosise & Joseph McGrady et al., "Process for making brownies containing cellulosic fiber", published 27 September 1988, assigned to The Procter & Gamble Company
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