|4.9028573 (33)||rate this recipe »|
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.