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Chippy Blond Brownies Recipe

Chippy Blond Brownies Recipe

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 delectable treats. —Anna Allen, Owings Mills, Maryland
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:24 servings


  • 6 tablespoons butter, softened
  • 1 cup packed brown sugar
  • 2 large 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


  • 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.

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

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Reviewed Apr. 24, 2016

"Yummy recipe, fast and easy. Will make again."

Reviewed Apr. 7, 2016

"This is a great recipe! I have made it for years from my son's preschool brownie cookbook. If you cook the butter and sugar to almost candy consistency, using a wooden spoon, then pour into bowl, add 1tbsp. of vanilla. Add baking powder, and 1 tsp. salt, add flour first to coat chocolate chips, then add 1 pkg. of chocolate chips, and top with 2 cups whole pecans in a sprayed 13x9 pan. Bake 350' for 23-25 minutes. Do not overbake.

They will be abit soft, but go better with milk this way. The chips will melt abit, making them better than chocolate chip cookies, and twice as fast to make. Great for road trips, Thanks for sharing!"

Reviewed Apr. 7, 2016

"LOVE ... love these!! We call them Choc. Chip Pan Cookies. Quicker than dropping 2 doz.

: )) I double the recipe and use a 9x 13 pan. 375* 20 min."

Reviewed Nov. 21, 2015

"This recipe was AWFUL! After 40 minutes of baking the crust was practically burnt and the middle was completely raw! I would give this zero stars but unfortunately that's not possible. I would not recommend this and would never use this recipe again!"

Reviewed Jul. 13, 2015

"These were very good. Made them exactly as written, except in a 9x9 pan, and they came out perfect. Can't imagine making them in a 13x9 without doubling the recipe. Seems like they would come out too thin."

Reviewed May. 6, 2015

"I made these exactly as the recipe says, except in a 9x13 pan as I don't have an 11x7pan, and they turned out great! These remind me of Nestle' Chocolate Chip Bars and were very simple and fast to make."

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"

Reviewed Jun. 3, 2012

"Yessss we loved brownies, thanks!"

Reviewed Jun. 3, 2012


Reviewed May. 7, 2012

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

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."

Reviewed Oct. 31, 2011

"I make these all the time as an easier substitute for cookies. They are very simple to bake quickly and have a great flavor. I always bring home an empty pan when I take these to picnics and potlucks. They are especially good warm!"

Reviewed Mar. 21, 2010

"stiff and sticky dough."

Reviewed Dec. 9, 2009

"easy to make and very quick!"

Reviewed Jul. 25, 2008

"You can double the ingredients and bake this in a 9"x13" pan. Just bake it a little longer. An excellent blondie recipe."

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