Burnt to Blondie

​Blondies have been something that I thoroughly enjoy because it’s like a kitchen sink cookie in a brownie form. Once you have a delicious base you can add any mix ins you want! Yet the many attempts I made were nothing like they should be and were very reminiscent of my foray into coconut flour brownies baking... and for awhile it seems to be a repeat of history.

I burnt the first batch horribly.

These may have looked yummy but I almost broke a tooth on one. 

The second batch refused to release from the paper.

If you didn’t mind a little extra fiber then this attempt wasn’t all that bad. 

The third batch was only slightly burnt yet undercooked and foamy. Like how do you get blondies to foam up? My husband even joked I should just call them Brunettes because they they were a nice shade of brown.

I still have no idea how these foamed up so much! 

Finally after reading multiple blogs and learning from each fail I decided to give it one more try. Instead of melting the butter I kept it very soft- every recipe said to melt the butter but I felt this kept failing the integrity of the blondies and making them more of a dad joke than dessert. The brown sugar was a gently filled cupful instead of tightly packed so it wouldn’t burn as easily while baking.

I used my stand mixer to beat the “butter” and sugar until it was the blondest of blonds I could create. The color change of the batter is very important because this shows there’s enough air in the dough to cook completely instead of burn quickly. 

​I abandoned the vinegar egg thinking that might have made all the foam and tried yet another type of “egg” to create a better binder.

Used a flax “egg” and mixed it with Guar gum for a consistent binder.

​My typical flour mix was just not cutting it and and tried mixing different flour types instead of just one kind.

My own gluten free flour mix with some coconut flour mixed in. 

Added the dry ingredients slowly so it had plenty of time to incorporate and stay fluffy. 

With this latest Frankenstein batch I kept my fingers crossed because the last two batches looked like winners but once cooked turned into major disasters. Keeping with my theory smaller sizes cook thoroughly and evenly muffin tins were used.

One last thing I adjusted was the temperature to bake them. I felt like the temperature was not only quickly burning the sugar but not letting the rest of the ingredients cook properly.

Individual Blondies- light, fluffy and yummy!