Blonde Brownies III Recipe - Allrecipes.com
Blonde Brownies III Recipe
  • READY IN 45 mins

Blonde Brownies III

Recipe by  

"I made these back in the 50's when I was first married."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 15 x 10 x 1 inch baking pan.
  2. Sift flour, baking powder and salt together, and set aside. Using a large pan, melt the butter and stir in the brown sugar. Let this cool for about 10 minutes and then add the eggs one at a time. Be sure to beat well after adding each egg. Add the flour mixture, the nuts and the chocolate chips and blend well. Spread in the greased pan.
  3. Bake 25 to 30 minutes in the preheated oven or until the edges begin to pull away from the sides. Cut into small squares when cool.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2003

I love this recipe! I have made them often, and have found a few tricks for them. First, the quick relese tinfoil works well with this recipe. Sticking is no longer a issue at all. After they look done I turn the oven off and leave the brownies in the oven as it cools. This helps with the gooeyness. I also vary the chips I use. Choc.,white choc., butterscatch, candy bar bits...They all work well in this recipe. I also like to cut the recipe in half and put it in a samller pan(8*8) for a shorter cook time(start to check after about 15 min.). Since it's hard not to eat them all gone right away, this helps me, since there is not as much to eat! Give it a try, they are SOOOOOO good!

 
Most Helpful Critical Review
Nov 17, 2010

I took the advice of changing the flour to 1 1/2C, but it should have been 2 cups or more. They came out incredible greasy and flat, and way too sweet....NOT a good recipe at all....a bronie whould be moist and chewy and much thicker, not flat and greasy!

 
Dec 09, 2006

I have been trying to duplicate a Blondies recipe that I used to make when I was a kid. This recipe comes closest. With 3 changes I think I finally found it. I reduced the flour from 2 2/3 cup to 2 1/2 cup, added a tsp of vanilla and baked it in a 9 x 13 pan, increasing the cooking time by about 5 minutes. The blondies are moist, chewy and wonderful. Thanks for the jumping off point.

 
Apr 25, 2007

What a yummy recipe! I followed the advice of several of the other reviewers and made the following changes: I reduced the flout to 2 1/2 cups, added 1 teaspoon of vanilla extract, and baked it in a 9x13 pan for 40 minutes. The batter was sticky (which the kids liked!), but the blondies baked up nice and fluffy. This is an incredibly easy, EXTREMELY delicious recipe. Thanks so much!

 
Sep 06, 2007

These were very good, but more of a cake than a bar. If you want absolute killer blondies, try Blonde Brownies I on this site.

 
Jun 25, 2003

I was looking for a truly "blonde" brownie recipe, so I omitted the chocolate chips. It also didn't appear to make enough batter for a 15x10 pan, so I made mine in a 13x9 and baked them for 25 minutes. I did also add 2 tsp of vanilla. The brownies are delicious!!

 
Sep 11, 2005

I'm not sure what others were talking about, when they say the recipe came out dry. My guess is that they overmixed after adding flour. My batch came out wonderfully. I did jazz it up just a bit though... I added about 3 TBS of good quality instant coffee powder 2 TBS heavy cream, and used milk chocolate chips. I baked it in a 9x13 pan for about 35 minutes. They turned out moist, chewy, and really flavorful! Good job, GREAT recipe!

 
Feb 16, 2008

These are the best brownies I have ever made. I did what the others did, adding a teaspoon vanilla and cutting down on the flour to 2 1/2 cups, cooking for 35 minutes in a 9x13 pan. I also omitted the walnuts and they came out PERFECT!

 

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Nutrition

  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 101 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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