To make a lighter version of brownies, try this blondie recipe.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 2 dozen |
Ingredients
- 2 cups all-purpose flour
- 1 cup chopped walnuts (Optional)
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 2 cups packed light brown sugar
- ⅔ cup butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Grease a 9×13-inch pan.
- Combine flour, walnuts, baking powder, salt, and baking soda in a medium bowl. Set aside.
- Mix together brown sugar and melted butter in a large bowl until combined. Beat in eggs and vanilla. Stir in flour mixture. Pour batter into the prepared pan. Sprinkle top with chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center comes out with a few crumbs, 20 to 25 minutes. Allow to cool, then cut into 24 bars.
Nutrition Facts
| Calories | 453 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 358 mg |
| Sugars | 44 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out great, though after reading over the ingredients and making sure I got it all in, I read a review saying there was too much salt, use half… salt? Dag nabbit!!! So, these are pretty good, even without salt!! :p Easy to make, a breeze to bake and are ready to eat even when they’re still warm! I’ll need to try the cookie route next time as these were darn tootin’good brownie style!!!
I made these and they were absolutely delicious. My family were all enthusiastic about them too. I will definitely be making them again. I thought the batter was a bit thick so I added an extra tablespoon of butter but this was probably not necessary.
Perfect as is!!
These tastes like a chocolate chip cookie, I didn’t love this
This recipe is good. Nothing fantastic but easy to make and Tastes just fine.
This is really nice, my partner whose not an overly cakey person loves it, I found it really dense but I think that was my fault. I folded white chocolate chips into the recipe as well as popping them on top
Very simple and delicious. Substituted the chocolate chips for butterscotch chips.
Excellent recipe! I did not put in the salt, and it turned out great!
Baked at 350 for 45 minutes, still raw on the inside. No clue why.
Great bonfires
Yummy.
Yummyyyy! I didn’t make it blonde though. Added cocoa powder and some sour cream as well.
Not sure why everyone says too much salt? I used unsalted butter and followed the recipe to the t, and it turned out great! I always make with unsalted butter, cook with salted. Never use margarine. Butter is real food, margarine is a chemistry experiment. Just sayin.
Made this today. I not had 1 cup of brown sugar, so I had SSD a cup of white and a cup too f brown. I used vanilla bean paste because I don’t don’t have straight vanilla. I also used pecans instead of walnuts because I had pecans to use up. For those who think this recipe is too salty, try using kosher salt instead. It has less sodium. Mine came out perfectly and I will definitely be making these again.
A good recipe but definitely an indulgence. I used dark brown sugar and didn’t melt the butter. It makes a really sweet and rich bar. It’s chewy and dense like fudge brownies, not cake-like. The next time I make this, I’m going to spice it like a snickerdoodle. **Notes on changes to the recipe: 1. Instead of melting the butter, I creamed it with the brown sugar. The batter becomes quite liquid once the eggs and vanilla are added. Bringing the butter to room temp makes this work. Brown sugar stays gritty, so wait until it turns a lighter shade before adding the eggs, etc. This took about 3 min with a hand mixer. 2. The batter is more like cookie dough in consistency. Don’t worry! Spread it out as you add the chips. It will spread out more as it cooks. 3. Dark brown sugar and cooking for 35 min makes it dark golden brown. I gave it the toothpick test at 20 min and every 5 min until it was done. It took 35 minutes, because I opened the oven every 5 min for the last 15 min. I would say that it will take 25 min in my 20 yr old oven. 4. Some salt is necessary to activate the baking soda and powder. FYI baking powder isn’t necessary if you add cream of tartar with the soda. 1/4t cr of tartar to 1t soda. Use enough to equal the combined baking powder and soda measurements.
My 7 year old daughter made this(with a little help from myself) and it turned out great. The whole family loved it. She did take the advice and use 1/4 tsp of salt. Seemed to work out great. Next time I think we will mix in the mini chocolate chips in stead of sprinkling them on top. Great recipe though!
Love these! I make them with white chocolate chips & cut the salt to 1/2 tsp. I also have to have GF so I used one on the one to one GF flour mixes. They come out great. We use them as a base for blondie sundaes. Today’s choices: pumpkin ice cream with sea salt caramel sauce or mint chip or vanilla with hot fudge. Delicious!
Yes, I did not include chocolate chips. I used 1 1/4 cups of pecans, no walnuts. Also added a cream cheese swirl on the top. ( 1/2 cup cream cheese, 3 Tbl. sugar, 1/2 of an egg white creamed together)
Went easy on the salt, but otherwise prepared as written. Did need more like 30 minutes to bake. Really like it, will definitely make again!
Omg they were delicious!!!!
This was very easy to make. i’m not much of a baker but this turned out great and was delicious