Chippy Blond Brownies Recipe
Chippy Blond Brownies Recipe photo by Taste of Home

Chippy Blond Brownies Recipe

Publisher Photo
If you love chocolate and butterscotch, you won't be able to resist these chewy brownies. I often include this recipe inside a baking dish as a wedding present. Everyone, young and old, enjoys these sweet treats. -Anna Jean Allen West Liberty, Kentucky
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 24 servings

Ingredients

  • 6 tablespoons butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup chopped pecans

Nutritional Facts

1 serving (1 each) equals 141 calories, 7 g fat (3 g saturated fat), 25 mg cholesterol, 104 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in the chocolate chips and pecans.
  2. Spread into a greased 11-in. x 7-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 2 dozen.
Originally published as Chippy Blond Brownies in Taste of Home April/May 2004, p37

Nutritional Facts

1 serving (1 each) equals 141 calories, 7 g fat (3 g saturated fat), 25 mg cholesterol, 104 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Chippy Blond Brownies

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 14, 2013

I'd made these brownies and I used 1/2 brown sugar & 1/2 white sugar instead of just packed brown sugar & added 1 Tbsp. light corn syrup to the creamed mixture. Instead of 1/2 cup pecans, I used 1-1/2 cup semi-sweet chocolate chips. I kept the butter, eggs, vanilla, flour, baking powder, salt the same! I used a 12x8" disposable baking pan & greased and floured the pan! I'd also added 1/8 cup all-purpose flour with the chocolate chips! Thank you, Anna Jean Allen, for sharing this recipe! I've used it and it's a recipe I've turned to from time to time! delowenstein

MY REVIEW
Reviewed Jun. 3, 2012

Yessss we loved brownies, thanks!

MY REVIEW
Reviewed Jun. 3, 2012

Ipdier@hotmail.com

MY REVIEW
Reviewed May. 7, 2012

VERY VERY VERY GOOD! Tastes like a gaint chocolate chip cookie!

MY REVIEW
Reviewed Jan. 9, 2012

These had a good taste, but once they were cool, they were crispy and crumbly, not chewy. I did use a Pampered Chef bar pan (stone). Not sure if that made a difference. They were yummy when they were warm.

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