If you love chocolate and butterscotch, you won't be able to resist these blonde brownies. I often include this recipe inside a baking dish as a wedding present. Everyone, young and old, enjoys these delectable treats. —Anna Allen, Owings Mills, Maryland
Chippy Blond Brownies Tips
What is the difference between a brownie and a blondie?
Unlike brownies, blondies don't contain cocoa powder—therefore, they have a vanilla or butter flavor as opposed to a chocolate taste.Why do my blondies sink in the middle?
Blondies often sink in the middle if you don't mix or beat the batter for long enough. Beating the ingredients together adds air to the mixture, which helps the blondies rise while baking. (Avoid these other brownie mistakes, too!)What makes brownies fudgy vs. cakey?
If you’re going for fudgy brownies, add more fat—such as butter—to the recipe. (Or just follow our recipe for the Ultimate Fudgy Brownies.) To make cakier brownies, add a few pinches of flour. Many cake-like brownies also rely on baking soda and baking powder to create a cakey texture, while fudgy treats downplay these ingredients a bit.Research contributed by Mark Hagen, Taste of Home Executive Editor
Ingredients
- 6 tablespoons butter, softened
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup chopped pecans
Directions
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in the chocolate chips and pecans.
- Spread into a greased 11x7-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack; cut into bars.
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