Match up the chocolate chip cookie, one our all-time favorites with the brownie, classic bar cookie, and this is what it looks like. They’re rich and luscious with a caramel like note along with loads of chocolate and the crunch of toasted pecans in every bite.
In going through some of my Mom’s old recipes I ran across this forgotten gem for Blonde Brownies. Popular during the 60s and 70s, it’s a recipe you’ll find tucked away in many old recipe boxes. There are many iterations of this recipe, some without the chocolate chips though I’m not sure why you who do such a thing!
Brown sugar and butter melted together followed up with a splash of pure vanilla extract deliver that incredible caramel flavor lingering in the background. Stir in whole eggs and blend in flour, kosher salt, and baking powder for a nice, light lift. And a generous scoop of toasted pecans provide a delightful layer of crunch.
These are quite easy to whip together and in no time, you’ve got yourself a most delicious treat with more than enough to share.
Pour up a cold glass of milk and dig in!
Blonde Brownies
¾ cup butter
2-¼ cups brown sugar
3 extra large eggs
2-¾ cups all-purpose flour
2-½ teaspoons baking powder
½ teaspoon kosher salt
2 teaspoons vanilla extract
1 package bittersweet chocolate chips, 12-ounces*
1 cup toasted chopped pecans
Preheat the oven to 350-degrees. Spray a 9″ x 13″ baking pan with a cooking spray. Combine the butter and brown sugar in a saucepan Cook over medium heat until the brown sugar has melted into the butter, stirring frequently. Remove the pan from the heat and allow to cool for about 10 minutes.
Add the eggs, one at a time, stirring well after adding each.
In a separate bowl, whisk together the flour, the baking powder, and kosher salt.
Toss the flour mixture into butter, brown sugar, and eggs and stir until the well blended.
Stir in the vanilla extract.
Add the chocolate chips and the toasted pecans, stirring to blend evenly into the batter.
Scoop the batter into a 9” x 13” baking pan that has been sprayed with a cooking spray, spreading the batter as evenly as possible. Bake in a 350-degree oven for 30 minutes and lightly golden on top. The brownies will firm up as they cool.
For a clean cut let the brownies cool completely or chill slightly. Makes 24 brownies.
*We’re finding that many packages of chocolate chips are now 10-ounces as opposed to 12-ounces. Go with fewer chips if you’d prefer not to open a second bag, but we normally go for the full amount!
Blonde Brownies
Equipment
- Medium-size saucepan
- Medium-size mixing bowl
- 9" x 13" baking pan
Ingredients
- ¾ cup butter
- 2-¼ cups brown sugar
- 3 extra large eggs
- 2-¾ cups flour
- 2-½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 1 package bittersweet chocolate chips, 12-ounces*
- 1 cup toasted chopped pecans
Instructions
- Preheat the oven to 350-degrees. Spray a 9" x 13" baking pan with a cooking spray.
- Combine the butter and brown sugar in a saucepan Cook over medium heat until the brown sugar has melted into the butter, stirring frequently. Remove the pan from the heat and allow to cool for about 10 minutes.
- Add the eggs, one at a time, stirring well after adding each.
- Ina separate bowl, whisk together the flour, the baking powder, and kosher salt.
- Toss the flour mixture into butter, brown sugar, and eggs and stir until the well blended.
- Stir in the vanilla extract.
- Add the chocolate chips and the toasted pecans, stirring to blend evenly into the batter.
- Scoop the batter into a 9” x 13” baking pan that has been sprayed with a cooking spray, spreading the batter as evenly as possible.
- Bake in a 350-degree oven for 30 minutes and lightly golden on top. The brownies will firm up as they cool.
