Blondies are a type of baked confectionery that is similar to brownies. The first recipe for blondies was published in 1896 by American pioneer Fannie Farmer. It was she who had revolutionised culinary text by using standardised measurements of ingredients instead of measuring by dollops or cost of ingredients.
Farmer had initially called these desserts brownies. Thus, food writers argue that blondies are the predecessors of the more well-known brownies. Farmer herself published the first chocolate brownie recipe in 1906.
Most of us would assume that brownies are named after their brown colour. They were, however, named after the mythological elves who were believed to help around the house. The biggest differences between a brownie and a blondie are, of course, its colour and flavour.
This is due to the absence of cocoa powder in the blondie. Like a brownie, blondies may also contain additional ingredients such as chocolate, fruits and nuts. A Dutch friend, who brought a batch of blondies to one of our gatherings, had graciously shared her recipe with us.
Here’s a shoutout to Elien for adding an easy-to-make party favourite to our repertoire! The secret of butterscotch lies in its ingredients: brown sugar and real butter. When these two simple elements meet over gentle heat, they create deep caramel notes that are rich without being overly sweet. The addition of desiccated coconut in this recipe not only results in a nutty fragrance but also creates a chewy texture in thes.