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A no-frills, basic brown sugar blondie. You can add various chips, but this recipe has a nice chewy caramel taste all on its own.
Ingredients
- 2 cups packed light brown sugar
- 1 ½ cups all-purpose flour
- 1 cup chopped walnuts (Optional)
- ½ cup melted butter
- 3 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
Step 2
Mix brown sugar, flour, walnuts, butter, eggs, baking powder, vanilla extract, and salt together in a bowl by hand until smooth. Spread evenly into the prepared pan.
Step 3
Bake in the preheated oven until the top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes.
Step 4
Remove from the oven and let cool for 10 to 15 minutes before slicing.
Cook’s Notes:
You can use chopped pecans instead of walnuts, if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 260 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat4g | 22% |
| Cholesterol46mg | 15% |
| Sodium194mg | 8% |
| Total Carbohydrate37g | 14% |
| Dietary Fiber1g | 3% |
| Total Sugars27g | |
| Protein4g | |
| Vitamin C0mg | 1% |
| Calcium72mg | 6% |
| Iron1mg | 7% |
| Potassium96mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I made this recipe for the second time and I added 1 cup of mini cinnamon chips and they were sooooo good that they barely cooked enough to eat and they were gone before I could take a picture lol! Sooooo easy to make and soooo yummy!!!
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I added a cup of Milk Chocolate Chips
Couldn’t wait for them to completely cool before I cut and ate them Chewy Delicious Brown Sugar & Butter -
Super easy base recipe. This can easily be tailored to your tastes. Not overly sweet. Perfect with vanilla ice cream!
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Exceptionally yummy! I added 1t cinnamon, 1/4t allspice, pecans, raisins and chocolate chips. They went over very well with the neighbors.
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I added butterscotch chips to the batch, and I used chopped almonds instead of walnuts. Really liked the results!
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this recipe is a great one; not only for taste but they are so easy to whip up at last minute. These are sure to go over at any event or function. I love the versatility of the add-ins also. I used up peanuts, butterscotch morsels, semi-sweet, and a few holiday M&M’s I had on hand. I think next time, I’ll double the recipe and use a larger pan. These are not a thick bar using a 9×13.
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One of the BEST blonde recipes! These melt in your mouth! I added walnuts and chocolate chips. The recipe is super easy and fast. Will definitely be making these again.
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I keep returning to this recipe as it is such a good blondie base recipe. This is a favorite in my family!
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Delicious! We didn’t have chocolate chips so we broke a chocolate bar into pieces and put them on top before cooking
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This was awesome. I did change a couple of things. Mix everything but the flour until smooth, then add the flour. Also, used white chocolate chips.
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Amazing!
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I added chocolate chips and it turned out pretty darn delish!
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Easy, fast, delicious! Thank you for this great recipe!
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these were perfect, the texture was on point and so was the flavor. it tasted like a sugar cookie with a brownie-like texture. will definitely make it again.
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Best blondie recipe I?ve come across ! Quick, easy and no weird ingredients. I plan to make this with every kind of chip and nut available !!!
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It was OK, but lacking something. Next time I will put chocolate chips in. I think that will do the trick.
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I loved the one bowl prep for these delicious brownies. I especially like that it uses melted butter so I can make it on the fly without having to wait for butter to reach room temperature. I didn’t pack the brown sugar and may use 1-3/4 cups next time as they are plenty sweet. I used both chopped walnuts and about 3/4 cup of salted caramel baking chips. Mmmm Good!
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I love this recipe but it has a LOT of sugar. Cut the sugar in half and it is still plenty sweet.
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This was really easy and quick to make, and the bonus is it uses only one bowl! I reduced the sugar to about 1 1/2 cups as others suggested and it was plenty sweet. I added red and green M&Ms, white chocolate chips and some broken up pretzels. It was a hit!
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I think I didn?t do something correctly because these turned out more cake-like than a blondie. Flavor was great though!
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Easy to make. I wouldn’t change a thing.
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I really wanted to love this blondie…it was really easy to make, but I join with the other person who said…it was more of a “cake” than a chewy blondie…it tasted really good…but…
I have been cooking/baking for a long time…I followed the recipe…I guess I’ll keep looking…
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I used dark brown sugar instead. No chocolate or flavored chips or nuts. They turned out great! So chewy.
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I doubled the recipe and used: butterscotch chips, broken up Payday bars, and some nuts. It came out okay but I put too much in it and baked it for too long so it came out hard. They could be hard cookies now? lol I also had to substitute two of the cups of brown sugar for white sugar.
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I thought this was a great, simple recipe. Didnt have the baking powder so they were the blondie equivalent of a fudgy brownie. My nephews gobble them up.
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These were fabulous! Of course, what wouldn’t be with that much brown sugar?! I did add the chocolate chips!
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Absolutely fantastic! I used a mix of semi-sweet and milk chocolate chips instead of walnuts, but I may try adding both sometime. My fiancee and I absolutely loved them and I suspect they won’t last long before being gobbled up. I think we just found a new favorite!
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I think this recipe is fantastic! I will definitely be making it again, likely adding different things in different times I make it. This recipe is extremely easy to make. I like how quickly it?s ready from start to finish. I made the recipe just as directed with 2 exceptions. Firstly, I sifted both my flour and my baking powder. I ALWAYS sift my dry/powdery ingredients. It?s how my grandmother taught me to bake. Secondly, I chose to add 1 cup of miniature semisweet chocolate chips in addition to the 1 cup of walnuts. They came out so rich, decadent, and chewy ??!
Note: I see that some people are claiming that their finished product came out like cake, not like brownies. Well, that definitely wasn?t the case here. Something must have been amiss. All I can suggest is to sift dry ingredients as I mentioned above, and hand mix all of these ingredients thoroughly together using a whisk.
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Too sweet and the consistency was way too moist. Moist is good but this was overboard. I need a recipe with a more cake like consistency instead of gooey. I baked it until the sides were pulling away from the sides and the top was dry. Looked like the picture in the recipe but disappointed??
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This is my favorite blondie recipe. I’ve made them 3 times following the recipe (plus walnuts and dark brown sugar instead of light). I use an electric mixer. I’ve always had to bake for 30-35 minutes. I’ve never tried it with the chocolate chips (it’s flavorful enough as is).
I just made them a 4th time substituting whole wheat flour. Very tasty, but not quite as moist. I’ll have to experiment.
Blondies are so great! I love that you don’t have to cream butter and sugar, or separate dries from wets. Throw everything together and bake it. It’s foolproof.
I have no idea how people got cake textured blondies from this recipe. Mine always turn out dense and chewy. -
Followed the recipe as written, except I added one cup of butterscotch chips and no nuts. I also sprinkled a handful of chips on top before baking. They turned out very well! I honestly don?t know how I would change this recipe to be better?they were sweet and chewy, about 1/2? thick. I used a metal 9×13 pan, and greased with Criso, and baked until the edges were golden brown. Family loved them!
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Made these pretty much as is. I must say that I did not find them extraordinary. The amount of sugar was the only thing I reduced by half a cup as the proportion flour/sugar is honestly way off. It is too much sugar. I also followed the author’s suggestion of using chips which I only had in milk chocolate. The pros: it quick and easy dump everything in and bake, the taste was buttery, OK in sweetness if you reduce it, and definitely it is like a bar but slightly cakey. The cons: as written is too much sugar. One advice not to forget is that you may need to add a few minutes in the oven if you only got a square pan. I do not think I will make this again and I highly recommend to use dark or bittersweet chocolate if you go that route to counterbalance the sweetness of the recipe.
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