Crazy Blonde Brownies
We add all manner of chips and nuts to these rich, moist, blonde brownies to make an entirely different — and wonderful! — confection.
Ingredients
- 1/2 cup (8 tablespoons) butter
- 2 cups 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 King Arthur White Whole Wheat Flour or Organic White Whole Wheat Flour
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 2 1/2 cups chocolate, butterscotch, or cinnamon chips; toffee bits, or a combination
- 1 cup diced pecans or walnuts
Instructions
- 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.
Nutrition Information
- Serving Size 58g
- Servings Per Batch 24
Amount Per Serving:
- Calories 250
- Calories from Fat 110
- Total Fat 13g
- Saturated Fat 6g
- Trans Fat 0g
- Cholesterol 25mg
- Sodium 100mg
- Total Carbohydrate 36g
- Dietary Fiber 3g
- Sugars 26g
- Protein 3g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Tips from our bakers
- 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.
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Reviews
I can't believe I've not reviewed this yet given that I've memorized the recipe with my variations? This is the almost everyone's favorite Girl Scout cookie in a bar recipe. I use the lesser amount of sugar and I try to brown the butter. Instead of nuts, I add a handful or two of toasted unsweetened coconut and I use a combination of Heath brickle toffee chips (no chocolate coating) and half bittersweet chocolate chips (though the sweet monsters in my house love butterscotch too -- I personally think that's too sweet). I line the pan with parchment for easy removal. HUGE hit. A favorite in the house and if you have a scale, and melt the butter in a big enough pot, it's a one pan recipe. Just keep adding things to the pot -- though the chocolate can melt if it too warm. The butternut flavoring is essential to the Girl Scout-like flavor.
Made with King Arthur gluten free measure for measure flour and added peanut butter chips. Came out amazing.
Absolutely fantastic and very versatile. Almost a butterscotch flavor in the background. Mixed in a combo of dark chocolate chips, chopped walnuts, and Reeses bits (to use up).
Followed the recipe and they are delicious! Moist and not too sweet!
Perfect! Followed exact recipe and wouldn't change a thing!
I've made these blonde brownies many times since my original review. They are now one of my go-to recipes when I need to take something to a potluck. My previous review mentioned coconut; that must have been in a different recipe but I added toasted coconut to one batch and it was pretty good. Like any good KAF recipe, it's open to modifications. My favorite is to substitute 3/4 cup almond flour in place of part of the flour. I want to try this with chopped up dried cherries, hazelnuts (my favorite) and chocolate chips.
The blondies were cakey in texture. I expected a chewy and moist texture instead I got a cakey texture.Hi Archana, we're sorry these blonde brownies left you feeling disappointed with their texture. If you'd like the blondies to have more chew, next time consider using bread flour and also use just a single egg. (You can add a few tablespoons of water to the dough to mix it easier to mix.) We hope this helps give you the chewy texture you're looking for. (Also consider checking out our recipe called Our Ultimate Chewy Brownies if you like your baked goods to have a bit of chew to them.) Kindly, Kye@KAF
I followed this recipe as it was printed on a bag of KAF white whole wheat flour. The recipe is very similar to the one on the website but calls for all www flour, less sugar (1.5 c), only vanilla extract and includes coconut. I used even less sugar (1 1/8 cup) and I think I could still reduce it even more. I used 3/4 cups each of chopped toasted hazelnuts, chocolate chips, butterscotch chips and chocolate buttons (think m&ms without the artificial food colors). I forgot to add the coconut. I'll be making these again.
I baked these using 1 3/4 cups KAF White Whole Wheat Flour (and no all purpose flour). I added one cup each of chocolate chips, butterscotch chips, and diced pecans. I did not change any other measurements, and I followed the recipe exactly (being careful to correctly measure the flour, etc.) I baked them in a light colored metal pan at 350 degrees for 30 minutes. The taste was delicious, but the texture of the brownies was hard, extremely dense, and definitely not moist. I was so disappointed and am hesitant to make these again.Hi Gail. We are sorry to hear these came out dry and thank you for letting us know. Whole wheat flours do absorb significantly more water than all-purpose, so it is possible that replacing that 3/4 cup AP with whole wheat soaked up any moisture from the dough, leading to dense, dry brownies. I'd recommend adding an additional egg or a few tablespoons of water or milk next time and the texture should be much softer and more moist. Happy baking! Annabelle@KAF
35 min. Would use all ww flr next time and maybe cut back on sugar and chocolate. Thx kaf!
