Blonde Brownies III

Blonde Brownies III

101

"I made these back in the 50's when I was first married."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 172 cals
Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

101
  1. 124 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 the...

Most helpful critical review

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 wh...

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 the...

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 cu...

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 ...

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.

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 ...

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 ...

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 omitt...

THANK YOU ROSINA!!! These brownies are simply great! Even just the batter was scrumptious! I was out of brown sugar so I substituted with 1 and 3/4 cups white sugar plus 1/4 cup molasses. I also...

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 wh...