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 or vegetable shortening
2 cups brown sugar, lightly packed
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup King Arthur 100% Organic White  Whole Wheat Flour
3/4 cup King Arthur Unbleached All- Purpose Flour
2 teaspoons baking powder
1 1/2 cups chocolate chips
1 cup butterscotch, cinnamon, caramel, macadamia, or chips of your choice
1 cup diced pecans or walnuts

Lightly grease a 9 x 13-inch pan and preheat your oven to 350°F. 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. Whisk in the eggs one at a time. Stir in the vanilla extract and salt.

Whisk the flours and baking powder together, then add the dry ingredients to the sugar mixture, stirring to combine. Finally, 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. Yield: about 2 dozen 2-inch squares.

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