Blonde Brownies, affectionately called Blondies by some. A sweet treat that certainly doesn’t get enough love compared to it’s chocolaty counterpart. Think of them as one big chocolate chip cookie!
The perfect compliment to coffee, tea or a glass of milk. Eat blonde brownies hot out of the oven by themselves or with a scoop of ice cream. There’s no wrong way to enjoy these buttery, brown sugar-y, chocolate treats.
I will admit, I’ve had to modify the recipe I grew up with, which uses only oil/shortening and no butter. I am not sharing the original recipe with you, but if you want that one too, just leave me a comment and I’ll get it right over to ya.
The recipe I now use most, which is compiled from a few different test batches, does use butter, and 3/4 of a cup less brown sugar than the OG.
Sorry, no “process” photos. the dough gets sticky and I didn’t have my trusty photo assist with me the last time I made them. I will update this post the next time we make them with a couple more pics.
Blonde vs. Chocolate Brownies
The biggest difference I can prepare you for when making blonde brownies vs. their chocolate counterpart is the batter.
Blonde brownies have a thick and sticky dough that will make you think you’ve messed up the recipe somehow. Unlike chocolate brownies that usually have more oil and water which creates a smoother batter, almost like a cake.
Have no fear, you have done nothing wrong with your blondies when the batter is more like cookie dough, as you will have to press it out in the pan, which is perfectly normal.
Okay – let’s get down to business and make some blonde brownies!
Tools & Gagets
A few affiliate links for ya’ll. If you don’t use vanilla bean paste in all your baking, once you try it, I promise you’ll never go back!
Blonde Brownies
Equipment
- Stand or Hand Mixer and beaters
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Flour sifter or fine mesh strainer
Ingredients
Dry Ingredients
- 2 Cups All Purpose Unbleached Flour sifted
- 1 tsp Baking Powder
- 1 tsp Salt
- 1/4 tsp Baking Soda
Wet Ingredients
- 2 Eggs
- 1 Cup Unsalted Butter melted
- 1 1/4 Cup Light Brown Sugar
- 2 tsp Pure Vanilla or Vanilla Bean Paste
- 2 TBSP Hot Water* Only if dough needs a little help to come together
- 1/2 – 3/4 Cup Chocoloate Chips (any that you like) Also try with butterscotch or espresso chips!
- 1/2 Cup Chopped Pecans optional
Instructions
- Preheat overn to 350 F and have a 9"x13" or 2, 8"x8" baking pans ready, lightly sprayed with cooking spray.
- Sift all dry ingredients together in a mixing bowl, set aside.
- Mix eggs and sugar in stand mixer with paddle attachment. Once combined, add butter slowly and vanilla.
- With mixer on low speed, gradually add in dry ingredients, until just combined.
- Remove bowl from stand mixer and add in chocoloate chips and nuts. Mix with a spoon or rubber staptual until combined.
- Pour out into baking pan(s) and spread evenly. You can use a spoon, spatula or your fingers to press the dough out.
- Bake for 30 minutes. I like them just slightly under done so they can finish cooking in the pan out of the oven.