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Chippy Blond Brownies

If you love chocolate and butterscotch, you won't be able to resist these blonde 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.
  • Makes
    2 dozen

Ingredients

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

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 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.
  • Spread into a greased 11x7-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack; cut into bars.

Chippy Blond Brownies Tips

What is the difference between a brownie and a blondie?

Unlike brownies, blondies don't contain cocoa powder—therefore, they have a vanilla or butter flavor as opposed to a chocolate taste. To see what we mean, try these blondie recipes.

Why do my blondies sink in the middle?

Blondies often sink in the middle if you don't mix or beat the batter for long enough. Beating the ingredients together adds air to the mixture, which helps the blondies rise while baking. (Avoid these other brownie mistakes, too!)

What makes brownies fudgy vs. cakey?

If you’re going for fudgy brownies, add more fat—such as butter—to the recipe. (Or just follow our recipe for the Ultimate Fudgy Brownies.) To make cakier brownies, add a few pinches of flour. Many cake-like brownies also rely on baking soda and baking powder to create a cakey texture, while fudgy treats downplay these ingredients a bit.

Research contributed by Mark Hagen, Taste of Home Executive Editor
Nutrition Facts
1 each: 141 calories, 7g fat (3g saturated fat), 25mg cholesterol, 104mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 2g protein.

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Reviews

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Average Rating:
  • KristineChayes
    Jan 6, 2018

    I made a double batch for Christmas and used white vanilla chips instead of chocolate chips. Everyone raved about them! They were very moist, sweet, and delicious. This recipe is a definite keeper and I'll be making these blondies again soon, by popular request!

  • bakergirl00
    Jul 23, 2016

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

  • foxyhottcakes
    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!

  • hotfudgesundae
    Apr 24, 2016

    Yummy recipe, fast and easy. Will make again.

  • violetstoo
    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!

  • tsuop
    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.

  • Sugarbun3
    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!

  • dschultz01
    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.

  • DawnWoody
    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.

  • delowenstein
    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