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For a Change of Pace Try Our Blonde Brownie Recipe

Do Blondes Have More Fun? Check Out Our Blonde Brownie Recipe and Find Out!!

Blonde Brownie Recipe If you've been following our baking odyssey...we're into brownies this week...Today we're baking a blonde brownie recipe.

Officially known as "Blondies", this version of a brownie substitutes vanilla or butterscotch for the cocoa and calls for light brown sugar instead of plain old white sugar. They're chewy, rich and dense and even have their own holiday! That's right....January 22 is "officially" Blonde Brownie Day!

In honor of "Blondies", we did a bit of research and this is what we found:

Food historians generally agree that recipes named "brownies" and chocolate brownies [as we know them today] were first introduced in the beginning of the 20th century. This coincides with the mass production [availability & affordability] of chocolate and cocoa.

According to old cookbooks, blonde brownies (also known as "Blondies") predated chocolate brownies, though under different names. The primary ingredients of blondies (brown sugar/molasses and butter) compose butterscotch, a candy that was popular in America in the mid-19th century. Some 19th century American cookbooks contain recipes that combined traditional butterscotch ingredients with flour and a leavening agent (baking powder or soda). Presumably, these recipes would have produced something similar to the blonde brownies we enjoy today. Source: www.foodtimeline.org.

Okay...now that we're a bit more educated on the subject, let's get down to the actual baking part! I'm trotting off to the kitchen as we speak!

We hope you'll want to try this blonde brownie recipe, or better yet, if you've got your own favorite easy brownie recipe, please share itwith us and the rest of the baking world! We'd love to hear from you!

A shout out of "thanks" to Justin and Val for the photo. Check out their blog here.!

Enjoy the recipe!

A Blonde Brownie Recipe


  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 2 cups (packed) golden brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup semisweet chocolate chips (about 4 1/2 ounces)
  • 3/4 cup chopped pecans (about 3 ounces)


Preheat oven to 350°F. Grease a 13x9x2-inch pan.

Mix flour, 1 teaspoon baking powder, 3/4 teaspoon salt and 1/4 teaspoon baking soda in medium bowl.

Melt butter in large saucepan over low heat. Remove saucepan from heat.

Add sugar and whisk to blend. Whisk in eggs and vanilla extract.

Gradually stir in flour mixture (batter will be thick).

Spread batter in prepared pan. Sprinkle with chocolate chips and pecans.

Bake blondies until tester inserted into center comes out with moist crumbs attached, about 25 minutes.

Cool blondies in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

Cut into squares and serve.

Recipe Sourcefor this blonde brownie recipe: Epicurious.com

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