Crazy Blonde Brownies

star rating (33) rate this recipe »
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Crazy Blonde Brownies

star rating (33) rate this recipe »
Published prior to 2008

We add all manner of chips and nuts to these rich, moist, blonde brownies to make an entirely different — and wonderful! — confection.

1/2 cup butter
2 cups (15 ounces) brown sugar, lightly packed
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon butterscotch or vanilla-butternut flavor, optional
1/2 teaspoon salt
1 cup (4 ounces) King Arthur White Whole Wheat Flour
3/4 cup (3 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
2 1/2 cups (15 ounces) chocolate, butterscotch, or cinnamon chips; toffee bits, or a combination
1 cup (4 ounces) diced pecans or walnuts

Preheat your oven to 350°F. Lightly grease a 9" x 13" pan. Melt the butter in a medium-sized saucepan. Add the brown sugar, and stir until the mixture is smooth.

Remove the pan from the heat, pour the butter-sugar mixture into a medium-sized bowl, and allow it to cool to lukewarm. Add the remaining ingredients, except the chips and nuts, stirring to combine. Fold in the chips and nuts.

Spread the mixture evenly in the pan, and bake the brownies for 30 to 35 minutes, until they're light brown on the edges and top. Remove them from the oven, loosen their edges with a table knife, and cool completely before cutting. Yield: about 2 dozen 2" squares.

Note: We often reduce the bars' sweetness and increase their fiber by making them with 100% whole wheat flour, instead of a combination of whole wheat and all-purpose; just 1 1/2 cups brown sugar; and 1 cup chocolate chips.

This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.


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  • star rating 04/19/2015
  • Misty from Baltimore, MD
  • Made two batches back to back. My husband and i took each batch to our respective jobs and they received great reviews with people coming back for seconds and thirds. Both batches were made with all unbleached flour, 3 kinds of chocolate chips (white, milk and semisweet, totaling 2.5 cups) and vanilla butternut oil, no nuts due to allergies. What i found interesting is that one night the blondies were a tad bit overcooked and the second night a tad bit under despite being baked for 30 minutes in each case. Need to check my oven. Regardless, this was an easy recipe, quick to put together and I'll definitely be making it again!
  • star rating 01/01/2015
  • John from Des Plaines, IL
  • My go-to blondies recipe: easy, forgiving, adaptable and YUMMY. I throw in butterscotch, caramel chips, English toffee for variety on top of chocolate chips. Tip: if using nuts, toast them before adding, brings out the flavor more. Also - I've used almond favor on top of the vanilla.
  • star rating 12/06/2014
  • Ameena from Kuwait
  • Amazing!
  • star rating 12/06/2014
  • Ameena from Kuwait
  • Amazing!
  • star rating 11/09/2014
  • Jane from Erie, PA
  • I never cared for blondies before, but these are soooo good!! Found the recipe on the back of white whole wheat flour and was a little hesitant about trying it, but really glad I did. These are the best; I used semi-sweet and butterscotch chips and chopped pecans.
  • star rating 10/24/2014
  • Liz from Burbank, CA
  • I used 1.5 cups of brown sugar and only 1 cup of chocolate chunks. These were so good. They stayed nice and chewy. I also tried sprinkling some sea salt on the top (I love a salty cookie) but that was too much.
  • star rating 10/22/2014
  • iam-sandy from KAF Community
  • These are wonderfully good... but the centers of mine are always way to gooey.... taste is great, but if I leave them in longer to try and bake the middle, the ends burn.... would love any tips.

    Hi there- It sounds like your oven may running a little hot, so I may recommend checking the temperature and if you find that isn't the issue, then please feel free to contact our Baker's Hotline at 1-855-371-2253 and we'd be happy to help figure out what else might be going on. Happy Baking! Jocelyn@KAF

  • star rating 09/07/2014
  • MrsMoodie from Lawndale, CA
  • I wanted a quick and easy dessert for tonight and these turned out awesome!! I use gluten free oats to make oat flour and often use it as an alternative to AP and whole wheat flour....I used it in place of the whole wheat in this recipe and it was a hit. My husband and kids didnt know the difference. They loved the blondies! Needless to say, these will be a dessert staple in my kitchen. Thanks KA!
  • star rating 08/28/2014
  • mncicchetti from KAF Community
  • I made two batches for a family picnic - one with butterscotch and white chocolate chips, walnuts and a little vanilla-butternut flavoring, and one with chocolate and peanut butter chips. I used less brown sugar than it called for. They were very good, moist and rich, but too sweet for me. I will make them again using even less brown sugar.
  • star rating 08/16/2014
  • Laura from Fort Worth, Texas
  • Awesome taste and texture! I have made this recipe with the recommended add ins, and with a bunch of other combinations! I use the base as my go-to blonde brownie recipe, and haven't found a combination I don't like. It is nicely chewy and sweet with a wonderful, almost caramel like consistency. All my friends love it!
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