Are Blondies the opposite of Brownies?
We've been baking up both lately, just going after a craving and totally enjoying both. But in pastry terms, are they actually opposites? What other foods may be considered opposites?
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15 Comments:
Blondies are brownies without the cocoa, or chocolate. At least that is what I have noticed. Some blondies call for chocolate, like apple blondies call for about 1 cup of chips, so I guess it depends.
socal_cowgirl at 11:14AM on 03/16/09
Brownies and blondies are cookie bars. Brownies because of the chocolate component cake be cakey or fudgy. Blondies and the latest fashion on them, snickerdoodle blondies can be more heavy than perhaps a lighter sugar cookie dough one. Eggs in the recipe for either dictate how light or heavy it will be. I think the right representation is flavors. Chocolate versus vanilla/butterscotch/butter. Bar cookies are always a great thing. So versatile and well received.
Flavors are not so much opposites unless they are in the same baked product or dish.
JerzeeTomato at 11:52AM on 03/16/09
Blondies are considered the opposite of brownies mostly because blondies are a vanilla base and brownies are a chocolate base, both being bar cookies. It's kind of like chocolate chip cookies being the opposite of chocolate cookies with white chips. They are the same type of cookie with what is typically considered opposite flavorings.
meem21 at 2:17PM on 03/16/09
I would think that the opposite of a brownie would be a crunchy green salad. With a vinegar-based dressing.
To me, a blondie an a brownie are more similar than different. They're slightly different versions of the same thing, rather than being opposites.
I mean, really, what does "opposite" mean in this case? Is vanilla really the opposite of chocolate? They're just flavors. And vanilla and chocolate aren't as opposite as other things I could think of. Why not say that banana is the opposite of chocolate? You could make a banana-flavored bar cookie. Or orange or strawberry. I'd think those would be more opposite of chocolate since they're more tart whereas chocolate in a baked good is usually sweet.
I'm having a hard time wrapping my head around opposite flavors. Colors, yeah, they can be opposite on a color wheel. But with flavors, would sour be the opposite of sweet? Or would bitter be the opposite of sweet? What's the opposite of salty?
Seems to be that this is one of those questions that doesn't have a real answer.
Or am I just thinking too hard about it?
dbcurrie at 2:33PM on 03/16/09
Blondies are the opposite of brownies. In that brownies are delightful and blondies are a huge disappointment.
unarata at 2:52PM on 03/16/09
Blondies are the cousins of brownies, or maybe spouses, the way Mrs. Salt is married to Mr. Pepper, or the way the Knife, Fork and Spoon are part of a family, or the way that Ketchup and Mustard are rivals, but sometimes get along.
Yes, dbcurrie, you ARE thinking too hard about it, but it made me laugh!!!
LadyMarmalade at 2:59PM on 03/16/09
Good blondies are their own thing, and are delish if you've got a good recipe. Done poorly and they are just a booooooring mass of chocolate chip cookie in a pan - too dry on the edges and undercooked in the middle.
Try Martha Stewart's Hazlenut Brownies, and don't forget to add a generous scoop of Nutella on top of each one:
http://www.marthastewart.com/recipe/hazelnut-blondies?rsc=cod_recipe_b
Her Brown Butter Toffee Blondies are excellent too:
http://www.marthastewart.com/recipe/brown-butter-toffee-blondies?lnc=92f9cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=videoarchive_tv_tv
MMinNYC at 3:28PM on 03/16/09
Between blondies and brownies, brownies definitely take the cake!
Wait, that didn't make much sense...
It that a pun or the oppposite of a pun?
soozm32 at 3:40PM on 03/16/09
Ohh, I get it LadyMarmalade. They are relatives, like Piave and Parmigiano Reggiano.
@db, I love your thought process. It has always bothered me when folks say "comparing apples to oranges," as though they are sooo different from one another. I mean, they're both round, about the same size, they're both edible, they're both fruit, probably contain similar amounts of calories....a better phrase might be "comparing apples to automobiles"
Kerosena at 3:45PM on 03/16/09
I oppose calling them opposites, and instead propose we call them opponents: they are competing to gain entry to my belly.
drastic at 4:58PM on 03/16/09
Whatever. I'm hungry!
smallblondemom at 6:18PM on 03/16/09
I used to think blondies were vanilla flavored brownie, as opposed to chocolate, but they can essentially be any flavor as long as they are not chocolate. Check out this recipe for 'Bodacious Blondies':
These white brownies have a sprinkle of M&Ms for color, texture and more chocolatey taste.
Ingredients
2 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 C. unsalted butter, at room temperature (2 sticks)
1 C. packed brown sugar
1/2 C. granulated sugar
2 large eggs, at room temperature
1 Tbs. vanilla extract
2 C. M&M's Semi-Sweet or Milk Chocolate Mini Baking Bits
Directions
Preheat the oven to 350 degrees. Line a 13x9-inch pan with aluminum foil so that the foil extends about 2 inches beyond the long sides of the pan. Lightly grease the foil. In a bowl, whisk together the flour, baking powder, and salt. In the bowl of an electric mixer set on medium speed, beat the butter and both sugars for 2-3 minutes until well mixed, light, and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the speed to low and slowly add the flour. Beat just until the flour is combined.
Remove the bowl from the mixer and use a wooden spoon to stir in 1 3/4 C. of the M&M's. Scrape the batter into the pan and spread evenly with the back of the wooden spoon or a rubber spatula. Sprinkle the remaining 1/4 C. of M&M's over the top of the blondies. Bake for 30-35 minutes, or until the blondies look set, are just barely beginning to pull away from the sides of the pan, and a toothpick inserted in the center of the pan comes out with a few moist crumbs clinging to it. Set the pan on a wire rack to cool for 30 minutes.
Using the foil sides as handles, lift the blondies from the pan and set the foil directly on the wire rack to complete cooling for at least 2 hours. Cut the cooled blondies into squares and serve immediately or store. To store, put the blondies in an airtight container, such as a tin or rigid plastic storage container. For longer storage, wrap the blondies in wax paper or plastic and then in a double layer of aluminum foil and freeze for up to 3 months. Defrost at room temperature.
Yield: 20 brownies
Hillary
Chew on That
Chew on That at 6:26PM on 03/16/09
Snickerdoodle blondies! I am so making those this week. Any recommended version?
I always thought blondies were basically the one-pan, bar version of Toll House Cookies without the chips.
renzata at 7:07PM on 03/16/09
I been watching the presentations for them on various tastespotting posts.
I like dorie's blondies they come out so nice.
JerzeeTomato at 1:35AM on 03/17/09
Okay, I've figured it out. Blondie and Brownie are sisters. Brownie is the younger one, and she's just started in Girl Scouts. Blondie is older and married. You know her husband, right? That sandwich? Dagwood?
dbcurrie at 1:43PM on 03/17/09