Blonde Brownies
Match up the chocolate chip cookie, one our all-time favorites with the brownie, a 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.
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.
Notes
For a clean cut let the brownies cool completely or chill slightly.
*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!