Blondes have all the fun, right? January 22 is Blonde Brownie Day! A blonde brownie, or blondie, is much the same as a typical brownie minus the cocoa. Brown sugar and vanilla take its place. An alternative to your everyday brownie, blondies offer a delightful deviation for your pastry fixins.
Our research did not bear out the creator of Blonde Brownie Day. Food History tends to be messy and confusing, but we do have brownie information to share. The history is unclear, but the blondie may likely be the original brownie. The 1896 edition of The Boston Cooking-School Cookbook, written by Fannie Farmer, was the first to publish a brownie recipe. These brownies did not contain any chocolate. Thus, the blondie was born! These early brownies contained molasses, giving them their color. The early 20th century saw chocolate become the standard, and molasses-based brownies took on the moniker of blonde brownies. Brown sugar would substitute molasses, giving the blondies a butterscotch flavor.
Blondies are fun in that they’re a versatile confection. Ingredient mix-ins are one of the biggest appeals of the blondie. Add-ins include Oreos, chocolate chips, coconut, pecans, walnuts, and M&Ms. Although traditional chocolate or cocoa is not typical in blondies’ recipes, white chocolate is a welcomed addition.
Bake blondies! Share recipes and swap brownies with friends. Today is about nurturing that sweet tooth you try oh so hard to keep under control. Blondies are a feel-good treat. They’re warm, gooey, squares of loving comfort. Eat ‘em with milk, wine, or go rogue and eat them cold in a whip-topped sundae. Mix, match, and remix your blondie consumption. The only way to do Blonde Brownie Day wrong is to do nothing at all.
Unseen Blondies and Brownies Recipes by Gordon Ramsay