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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

Ingredients

  • 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

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.

Nutritional Facts

1 each: 141 calories, 7g fat (3g saturated fat), 25mg cholesterol, 104mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 2g protein.

Reviews for Chippy Blond Brownies

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MY REVIEW
bakergirl00 User ID: 1291183 251759
Reviewed Jul. 23, 2016

"Love these brownies! Have made them for years. Follow recipe exactly, except we prefer walnuts instead of pecans. Delish!"

MY REVIEW
foxyhottcakes User ID: 8321657 248852
Reviewed May. 31, 2016

"These were really yummy. I agreed that they should be put in a smaller pan, so I used my 8x8 and had to adjust the temp a couple times, so I'll continue to play around with that next time. I omitted the nuts because I'm generally the only person that likes them; I used the semisweet chips in the recipe, then sprinkled a couple tablespoons of dark chocolate chips on top. They were a big hit!"

MY REVIEW
hotfudgesundae User ID: 3463962 247456
Reviewed Apr. 24, 2016

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

MY REVIEW
violetstoo User ID: 8083343 246725
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!"

MY REVIEW
tsuop User ID: 6274346 246723
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."

MY REVIEW
Sugarbun3 User ID: 8628722 237782
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!"

MY REVIEW
dschultz01 User ID: 1076910 229496
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."

MY REVIEW
DawnWoody User ID: 7534162 225986
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."

MY REVIEW
delowenstein User ID: 3766053 132919
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
Iraidasantana User ID: 6566934 109178
Reviewed Jun. 3, 2012

"Yessss we loved brownies, thanks!"

MY REVIEW
Iraidasantana User ID: 6566934 57836
Reviewed Jun. 3, 2012

"Ipdier@hotmail.com"

MY REVIEW
SouthernSweetheart23 User ID: 5838167 138954
Reviewed May. 7, 2012

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

MY REVIEW
jdhennessey User ID: 2231594 78865
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."

MY REVIEW
nkv16 User ID: 1003260 68006
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!"

MY REVIEW
ebeth2007 User ID: 2951063 205951
Reviewed Mar. 21, 2010

"stiff and sticky dough."

MY REVIEW
amieboudreau User ID: 4631940 132918
Reviewed Dec. 9, 2009

"easy to make and very quick!"

MY REVIEW
Aquarelle User ID: 985301 136767
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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