Without chocolate, what is a brownie? Obviously, a blonde! You can personalize it by including your favorite nuts, dried fruits, and yes, even chocolate!
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 3 cups cake flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ¾ pound unsalted butter
- 3 cups packed light brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
Instructions
- Adjust oven rack to lowest position; heat to 325 degrees. Spray a 9-by-13-inch baking pan with vegetable cooking spray. Fit a12-by-18-inch piece of heavy-duty foil into the pan so you can use the foil overhang as a handle to pull baked blondies from the pan; coat foil with cooking spray.
- Whisk flour, baking powder and salt in a small bowl. Then, heat butter and brown sugar in a large pan until bubbling hot. Whisk eggs and vanilla in a large bowl. Slowly whisk hot sugar mixture, then dry ingredients, into eggs. Stir in optional add-ins (if using chocolate, let batter cool slightly first).
- Scrape batter into prepared pan, then bake until blondies are just set, about 45 minutes. Remove from oven and let cool for five minutes. Pull blondies from the pan using foil handles and set on a wire rack. Cool completely before cutting into 24 pieces.
- 3 cups add-ins, including dried fruit (cranberries, cherries, raisins, apricots or dates); coarsely chopped nuts (pecans, walnuts, almonds, hazelnuts, macadamia nuts); and/or semisweet, bittersweet or white chocolate chips
- Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 8 g |
| Sodium | 152 mg |
| Sugars | 27 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This is an amazing recipe! Do not substitute all purpose flour for the cake flour (You can use all purpose and take out two tablespoons per cup out and replace with equal amount of corn starch and sift) I have made them plain (my husband prefers vanilla to chocolate) and I have added two bags of apple chips and a bag of caramel drops for caramel apple blondies that are out of this world!
People beg me to make these. They’ve become a popular gift and my daughter even sells them to neighbours. It’s become our signature sweet. Thanks for a great recipe!
well yall are lit
Followed the recipe exactly. Only difference was it was in a 8×11 pan so I added time since they would come out thicker. Edges are good but middle is like fudge. Had to cut into super small bites for everyone at a party. Everyone tried, thought they were okay and didn’t have another. Sorry. Won’t make this again.
These were awesome! I halved the recipe, since I was only looking to make dessert for a few people. Because it called for three eggs, I used two. I suppose I could have used 1.5, but that seemed impractical/wasteful. I also used a little less than half the amount of butter it called for.The flavor is exactly what I was looking for, though. I’m now eating more of them for breakfast. They are great with coffee.
This is great, if you want a cake. It wasn’t very sweet and it was dry and crumbly. I followed the recipe exactly. It was better with ice cream on top
Big hit at the office Christmas pot-luck. I only had dark brown sugar and didn’t let the batter cool enough when I added a cup of chocolate chips, so they came out more like “Brunettes” That said this is not the recipe for the light/fluffy blondies (my mom called them Congo Bars) that you may be expecting.
I dont understand the mixed reviews. I have made these blondies several times, usually for family functions when my sister is attending……she gets migrane’s, so she stays away from chocolate. I get rave reviews every time! Today I am trying something a little different…….replacing 1 stick of butter with 8 ounces of applesauce, and using only 2 1/2 cups of sugar. I will update with the results, but so far they smell delicious while cooking!
Very good. First time Blondie baker/eater. Taste like chunky, gooey wonderful chocolate chip cookies. I put 100 grams of semisweet chocolate and a cup and a half of walnuts/pecans. There is a great deal of both sugar and butter but keep in mind this is a very large recipe and there is no frosting. This delicious as is but with ice cream and a salty caramel sauce, well you can just imagine…. In order to not cook the eggs, I mixed about half of the flour with them before putting the hot butter/sugar mix, then the rest of flour and lastly put unchopped nuts and chopped chocolate into my Kitchen aid.
Yummy! I added chocolate chips but did not wait for the mix to cool enough, so the were a bit more like dark blondies… Lol
Yuk! Site made me give them a star, perfer no star.
These are the best I have ever tasted. I added chopped pecans to mine.
Wow, that’s what a blondie should taste like– gooey and sweet. I didn’t add nuts or chips, but next time I think I’ll add toasted pecans to the batter.
Oh Yum. This is a very fudge-y brownies. If you prefer cake-y I recommend looking elsewhere. I was a little nervous about pouring hot/boiling sugar into the eggs so I let it cool slightly and the whisked constantly and the eggs did not scramble. I added mini chocolate chips (half a bag) and Butterscotch chips (again about half a bag) Make sure to let the batter cool a lot if using mini chips! Mine melted a bit. But all in all a SUPER RICH Blondie. Yum
These blondies are really great. I made them almost exactly as this recipe called except I made a smaller batch and used Dark Brown Sugar (didn’t have light). They are great. Very moist, buttery and delicious! I have no idea what all of these bad reviews are about. It is possible that the directions are a little hard-to-follow.
I have been making this recipe since May 2006 when I ripped it out of the Sunday USAToday, and everytime I make it, it gets rave reviews. My add-ins are 1C dried cranberries, 1C ch pecans, and 1C white choc chunks. Be sure to let the batter cool before adding any chocolate, or you will have a melty mess.
I LOVE this recipe. People that say it has too much sugar aren’t really looking for a blondie.
I did not care for this recipe.
I was torn on to give this 3 stars or 2. This is not all THAT great. Nothing to be excited about. They were OK and I really don’t care for them. What really made me give this rating was the hardness. It took me a long time to get onepiece out of the pan.
I did not change the recipe at all, I’ve made these twice already because they are absolutely delicious. Fatty, but delicious. They bake better in a glass baking pan then metal one. I threw in some semi-sweet chocolate chips and covered the batter with sprinkles before baking and it was like tasting heaven. Thanks for a great recipe!
Fantastic recipe – I added chocolate chips during the blending of ingredients which marbelized perfectly. The only change I’d make is maybe 2.5 sticks of butter, but they were great with the full 3!