Chocolate Chip Blond Brownies
Chewy blond brownies loaded with brown sugar, butter, chopped nuts, and semi-sweet chocolate chips. Butterscotch-rich and fudgy in the center with barely crisp edges. Ready in 40 minutes with ingredients you probably already have.
YIELD
12 servingsPREP
15 minCOOK
25 minREADY
40 minBlondies are the underdog of the brownie world, and these earn their spot on the roster.
Two cups of packed brown sugar melted into butter give them that deep, butterscotch-toffee flavor that regular brownies just can’t match.
Chocolate chips and chopped nuts get folded into the batter, which spreads into a 9×12 pan and bakes in about 25 minutes.
The key move is pulling them before they look done. They’ll firm up as they cool, and overbaking turns chewy blondies into crunchy bars.
Kitchen Tips
- Let the melted butter and brown sugar cool before adding the eggs. Hot mixture scrambles them, and nobody wants that.
- The “do not overbake” warning is the most important line in this recipe. When the edges are set but the center still looks slightly underdone, pull the pan. They continue cooking as they cool.
- Use whatever nuts you like: walnuts, pecans, and almonds all work here.
- Cut them with a sharp knife after they’ve cooled completely. Warm blondies crumble; cool ones slice clean.
Ingredients
Directions
Sift together flour, baking powder, soda and salt.
Add nuts; mix well and set aside.
Melt butter in saucepan; remove from heat.
(If margarine is used, add 2 tablespoons hot water).
Add brown sugar; beat well.
Let cool.
Add eggs and vanilla; Blend well.
Add flour mixture, a small amount at a time, mixing well after each addition.
Spread in greased 9×12-inch baking pan.
Bake at 350℉ (180℃) F for 20 to 25 minutes.
Do not overbake.
Cool in pan and cut in squares.
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