Blonde Brownies are delicious and easy to make.
- Carbohydrate 71.9730658407247 g
- Cholesterol 68.5738194784404 mg
- Fat 23.7733293220379 g
- Fiber 2.22313893489007 g
- Protein 7.9354412501816 g
- Saturated Fat 11.2150861214011 g
- Serving Size 1 1 Serving (127g)
- Sodium 129.718944524196 mg
- Sugar 69.7499269058346 g
- Trans Fat 1.89622308439779 g
- Calories 524 calories
Step-by-step
- Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
- Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
- Stir the brown sugar into the melted butter and mix well. Cool slightly.
- Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
- Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
A parchment-lined aluminum pan yields a butterscotch-toned crust that shatters softly under a fork before yielding to a dense, fudgy interior packed with toasted walnuts. Molasses-heavy brown sugar supplies the signature caramel depth that distinguishes these bars from standard vanilla cakes, while melted butter creates a rich, compact crumb instead of an open, airy structure.
- Allow the melted butter to cool slightly before incorporating the egg to prevent premature coagulation, which can alter the final density of the crumb.
- Mix the dry ingredients into the wet base just until combined; overworking the flour activates excess gluten and transforms a tender chew into a tough, bread-like texture.
- Store leftover bars in an airtight container at room temperature for up to three days, or wrap individual squares tightly in plastic wrap to freeze them for up to one month without sacrificing moisture.
- Second-day bars undergo a pleasant chemical resting phase where the moisture redistributes evenly, resulting in an even denser, more cohesive bite than what is experienced fresh from the oven.
Baking these in a standard 9x9-inch metal pan promotes optimal heat conduction compared to glass alternatives, ensuring the edges reach that crucial golden hue without overcooking the center. Letting the squares cool completely in the pan before cutting yields clean edges and prevents the warm chocolate chips from smearing across the crumb.
