Ingredients
- 1 cup sifted all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- 1/3 cup butter, melted
- 1 cup packed brown sugar
- 1 egg, beaten
- 1 tablespoon vanilla extract
- 2/3 cup semisweet chocolate chips
Preparation
Step 1
Preheat oven to 350 degrees. Grease a 9x9-inch baking pan.
Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
Stir the brown sugar into the melted butter and mix well. Cool slightly.
Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
....................
REVIEWS:
Marvelous, absolutely fantastic! I doubled the recipe (the only thing I changed) and used a 13x9 pan allowing a bit longer cooking time. Others have said these are "too sweet". Most blonde brownies I tried were disappointing as they were not sweet enough. My preferences in dessert run on the "rich" side". If you like rich desserts as I do, make as is for an 8x8 pan or double the recipe for a 13x9. Thank you for sharing this delicious recipe!
HELPFUL TIPS NOT MENTIONED: I've been on a brownie rampage for the past month,and have made 10 recipes! THIS is the only one that consistency comes out the same!!!! What's best about it is - there aren't 100 reviews changing how to do it b/c it's good as is! What's not mentioned is, the exact same recipe (taste, chewy, big) is on here, but in cookie form!!! How wonderful is that esp. if you love this recipe like my family and husbands soldiers we send this to do?! You can find it under "Best Big, Fat, Chewy Chocolate Chip Cookie" ...the title is exactly how they always turn out. I love this in brownie AND cookie form, so try both!!! Also, I prefer the chocolate chips to be mixed IN instead of on top, but it's all about preference! It would be overkill to add more than recommended though. When I double the recipe, I still only put a heaping 2/3 C of cc, and it's MORE than enough. TWICE I have won best chocolate chip cookie on our military base due to this recipe.
Excellent. I have been looking for a good recipe for "blondies" for a long time! Like many reviewers, I doubled the recipe and baked it in a 9x13 inch pan. I also left out the nuts at mixed the chocolate chips right into the batter- would definitely recommend doing this! BUT, do NOT store in the refrigerator!! They were so great at first but got ruined when I put them in the refrigerator. They got really hard, like little bricks! Oh well, I'll just have to make them again! I'm sure no one will complain about that...
These brownies won me a Blue ribbon in the State fair culinary department and a grand champion from my family. I will definitely be trying this recipe again. The chocolate chips were very good with the flakey brownie and the brownie itself was moist in the middle and chewy throughout!!!
Absolutely amazing!! If you want to have a blondie just like at applebees make the buttermilk syrup that is on this site and pour some over the brownie.... that Makes it even more AMAZING.
This recipe is just like the one I made years ago and I could never find it again. It came out perfectly. Nice and chewy, not too cakey, not too sweet. I doubled the recipes and I did cut down on the baking powder some. It seemed like a lot to me. I think I used about 3/4 of the recommended amount maybe a little bit less. I also used brownulated light brown sugar. Ya know, the one that pours ;). Oh, yeah, I cooked them in a 13x9 glass pan and did spray the pan lightly with cooking spray I also cooked them for slightly longer than the suggested time. My oven is brand new so I know the temperature is correct. They needed an extra 10 minutes or so. They came out excellent. Perfect.
Double this recipe and bake in a 9x13. These are to die for...so, you'll need twice as many. I love to mix butterscotch and chocolate chips. Yum!
My first blondies- loved them!!! Easy to make, disappeared in no time. They were gooey and chewy. Husband says 5 1/2 stars. The changes I made: I used only 1/4 tsp baking powder, just a pinch of salt. Used a whole stick of butter-(might as well use it up)- actually forgot (oops) the vanilla- used 1/2 cup choc chips and mixed them in instead of just sprinkling them on top. My pan was 8x8- took a little over 30 minutes. I just kept testing with a toothpick after 20 minutes in 5 minute increments. They are about gone! Yummy!
These are awesome. I've made many times using a different combination of baking chips and nuts, sometimes leaving out the nuts all together. I don't even use a mixer with these bars, just mix it all by hand in one bowl. I combine the dry ingredients first, then add the brown sugar, melted butter combined with vanilla, and beaten egg, then I mix with wooden spoon. Using a mixer will beat more air into batter, making for a more cakey brownie, and these are meant to be chewey and "fudgy," not cake-like. Do not overbake these brownies. They will continue to bake after you take them out of the oven. I bake for 23 minutes in my over and take them out just as the top turns goldern brown. I've made these with almonds and white chocolate chips, semi-sweet chips and toffee bits, and milk chocolate chips and pecans. These are just so easy, and everyone likes them.
These turned out great! I also doubled to a 9X13 and baked for 35 minutes. They came out perfectly!