Everyone knows a brownie. Rich, fudgy, built on dark chocolate. But blondies are often misunderstood, and at Brownie Heaven we’ve spent years making sure ours are anything but standard.
Traditionally the difference is simple. Brownies are made with dark chocolate and cocoa, which gives them that deep indulgent flavour. Blondies are made with white chocolate, sometimes caramelised like Caramac, often mixed with soft brown sugar for richness. Instead of cocoa you get flavours of butterscotch and caramel.
Where we stand apart is texture. Most blondies are baked until they turn cakey. Ours are baked low and slow until they reach 90°C in the centre, which gives them a gooey chew. Some people say they taste underbaked, but they are fully cooked. Whenever we have baked them harder the complaints increased, because people prefer the gooey version.
Our Caramac Apple Cinnamon Blondie goes a step further. It is twice baked. First we make a blondie, roll it with cinnamon sugar and semi-dried apple, then slice it like a Swiss roll and bake it again in more blondie mix. The result is chewy, layered, and warming. It is a blondie that could easily hold its own against any brownie.
So blondies versus brownies? We would never pick a side. But if you have only ever tried a standard blondie, ours might just change your mind.
You don’t need to choose. Our mixed boxes let you try both.”
