We tend to presume that blondies are a version of brownies and infarct they are. You all are right!
My research tells me that blondies came way before brownies and there are many stories behind the creation of these beauties. But we are not sure about the creator. In the late 19th century, bar cookies were introduced and at that time molasses was a popular sweetener. Molasses bar were created.
So, the first brownie recipe to be published was in 1896 by fanny farmer in his cook book: The Boston Cooking-School Cookbook (the history of brownies). Her recipe did not contain any type of chocolate.
Here’s a little thing about the name. It is known that the original brownies were blondies and the blondies were brownies without cocoa and chocolate. Many think as if the name blondie comes from their colour and that’s not the case.
It was around 1896, a molasses flavored bar cookie with no cocoa, chocolate or chocolate chips called as brownie appeared. These brownies represent the mischievous Brownies of Palmer Cox’s cartoons, stories and poems.
After the introduction of the popular chocolate brownie, molasses brownies came into assistance and were called blonde brownies. Later named as blondies because some bakers replaced brown sugar with molasses hence giving it a butterscotch flavour and butterscotch instead of chocolate chunks. They were named butterscotch blondies.
However according to Food Timeline blondies made their appearance in the late 1970’s or early 1980’s.
My version of blondies are with brown sugar as I couldn’t find molasses easily and maple syrup as sweetener.
Whenever it comes to choosing a chocolate with the best quality cocoa, the first brand that pop up’s in my mind is @amulindia and the best thing about them is that they produce quality chocolate with the best cocoa and purified milk. they do not compromise on flavour and taste and they have a huge variety of flavours and, It’s INDIAN!
The recipe that I am gonna share with you all is my favorite as maple syrup gives a lovely texture to the blondies.
brown sugar – 150 grams (3/4 cup)
butter (room temperature) – 113 grams (1/2 cup)
Yoghurt – 65 grams (1/4 cup)
Maple syrup – 170 grams (1/2 cup)
1 large egg
Vanilla extract – 13 grams (1 tablespoon)
Ground cinnamon – 3 grams (1 teaspoon)
All purpose – 190 grams (1 1/2 cup)
Baking powder – (1/4 teaspoon)
Water – 237 grams (1 cup)
Dark chocolate chunks -60 g
Cinnamon sugar extra with caster sugar
Prepare the bake tin with butter paper. Pre-heat the over for 10 mins at 175 c .
Combine the extra ground cinnamon and caster sugar together and keep aside for sprinkling on top of the blondies before baking .
Melt butter in a bowl and let it cool to room temperature.
Combine brown sugar and yoghurt with butter and whisk till just combined.
Pour in maple syrup, vanilla and egg and whisk just till combined.
In another bowl sieve all purpose flour, baking powder and cinnamon. Gradually add in the dry ingredients.
Pour the water in the batter,an mix well. DO NOT OVER MIX THE BATTER.
Pour the batter in the prepared bake tin and sprinkle with cinnamon ans caster sugar combination. add chocolate chunks inside the batter as well as on top. I used Amul bitter chocolate with 75% cocoa. You can use less bitter chocolate or butterscotch.
Bake for 25 mins and let it cool before cutting.
I would love to see your creation of these blondies and please do send in your versions to me.