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

Chippy Blond Brownies Recipe

Read Reviews (6)
4.21 6
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 King Arthur Unbleached 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(6)

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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