Baking & Pastry > Basic Baking Principles > Ingredients & Their Functions > Sugar (Types and Roles)

Brown Sugar Blondies

These blondies showcase the unique flavor and moisture-retaining properties of brown sugar. Learn how different types of brown sugar influence the final texture and taste. A rich, chewy treat demonstrating the impact of sugar on baking.

Prep Time
15 minutes
Cook Time
25-30 minutes
Servings
9 blondies
Ingredients
  • 1/2 cup (1 stick), melted Unsalted Butter
  • 1 cup, packed Light Brown Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Chocolate Chips (optional)

Melting the Butter and Combining with Sugar

Melt the butter in a microwave-safe bowl or saucepan. In a large bowl, combine the melted butter and packed brown sugar. Stir until well combined and a smooth paste forms. The molasses in the brown sugar will give the mixture a rich, caramel-like aroma.

Adding the Egg and Vanilla

Add the egg and vanilla extract to the butter and sugar mixture. Whisk until everything is fully incorporated and the batter is smooth and glossy. This step is crucial for the blondies' structure.

Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough blondies. If adding chocolate chips, fold them in gently.

Baking

Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Let the blondies cool completely in the pan before cutting into squares.

Cooling and Serving

Cooling is essential to allow the blondies to set properly. Once completely cool, cut into squares and serve. Enjoy the chewy texture and caramel notes imparted by the brown sugar.

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FAQ

  • Why use brown sugar instead of granulated sugar?

    Brown sugar contains molasses, which adds moisture, a chewy texture, and a caramel-like flavor to baked goods. Granulated sugar provides a crispier texture and less flavor complexity.
  • Can I use dark brown sugar instead of light brown sugar?

    Yes, but the blondies will be even richer in flavor and slightly darker in color. The molasses content is higher in dark brown sugar.
  • How do I prevent the blondies from being too dry?

    Measure the flour accurately and avoid overbaking. The moisture from the brown sugar is key to a chewy texture.