What is the difference between a brownie and a blondie?

While both brownies and blondies are dense cake-like baked goods with a fudgy texture, they differ in two key ways: Chocolate and sugar. Brownies have a rich, chocolatey flavor thanks to the inclusion of, well, chocolate while blondies tend to have more of a caramel or nutty flavor. Additionally, many brownie recipes call for granulated sugar while blondies typically rely solely on brown sugar for their sweetness.

Why are my blondies crumbly?

Crumbly blondies are usually an indication that they've been over-baked. One of the easiest ways to avoid this is to begin checking them 5-10 minutes before the minimum baking time listed in the recipe.

Why are my blondies greasy?

Blondies have a dense, fudge-like texture and may seem greasier when compared to other baked goods like cookies. If your blondies seem overly greasy or if you notice the butter separating from the batter while they bake, it's likely a sign that the batter wasn't mixed enough.

Why are my blondies cakey?

Some recipes simply produce cake-ier blondies than others. If you're sure that the recipe should make a dense, fudge-like blondie, too little liquid (or too many eggs), over-baking or over-mixing.

Easy Salted Caramel Peanut Butter Blondie Bars

cooling rack with slice salted caramel and peanut butter blondies

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Topped with a salted caramel and peanut butter sauce, these easy peanut butter blondie bars take less than an hour to make from start to finish.

Author: Claire | The Simple, Sweet Life
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 16 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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1/2 cup butter, melted
1 1/2 cup brown sugar
2 eggs, room temperature
2 tsp vanilla
1 1/4 cup all purpose flour
1 tsp baking powder
3/4 cup smooth peanut butter + 1/4 cup for topping
1/2 tsp kosher salt + 1/2 tsp for topping
1/4 cup caramel sauce
1/4 cup dry roasted peanuts, coarsely chopped

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Instructions

In a bowl, combine the melted butter, brown sugar, eggs, vanilla extract and 3/4 cup peanut butter. Stir until combined.
In a separate bowl, combine the dry ingredients (flour, baking powder and 1/2 tsp kosher salt).
Fold the dry ingredients into the batter.
Line a 9"x9" square cake pan or casserole dish with parchment paper.
Spread the batter evenly into the pan.
Heat the remaining 1/4 cup peanut butter in the microwave until thinned.
Drizzle the peanut butter and caramel sauce over the top of the batter.
Swirl with a butter knife.
Top with dry roasted peanuts.
Bake at 350F for 30-35 minutes.
Remove from oven and immediately sprinkle with 1/2 tsp kosher salt.

Notes

Bringing cold eggs to room temperature quickly: If you need to bring your eggs to room temperature quickly for this recipe, fill a bowl with hot water from your tap and place the eggs in it for about 5 minutes.
Omitting the caramel sauce: Caramel not your thing? No problem! Simply leave it off or substitute it with a 1/4 cup of something else, like marshmallow fluff.
Testing for doneness: Blondies have reached the perfect level of doneness when a toothpick/cake tester comes out with a few baked crumbs. Because blondies are a moist treat with a fair amount of fatty ingredients, a completely clean toothpick indicates they've likely been overbaked.
Making a large batch: If you'd like to make a larger batch of these blondies, you can double the recipe and bake them in a 9"x13" casserole dish. Simply increase the bake time by 5-15 minutes or until done.
Storage: Blondies can be kept in an air tight container at room temperature for about 3 days.

Nutrition

Serving Size: 1 bar
Calories: 281
Sugar: 14.9g
Sodium: 165mg
Fat: 15.7g
Saturated Fat: 5.7g
Carbohydrates: 31.3g
Fiber: 1.5g
Protein: 6.6g
Cholesterol: 36mg

Find it online: https://thesimple-sweetlife.com/easy-salted-caramel-peanut-butter-blondie-bars/